Creamy Chicken and Spinach Tacos

I wrote previously about how I cook, shred and freeze several chickens at the beginning of summer.  Throughout the summer I am finding uses for all this chicken.  This is a simplified version of a dish I used to make quite regularly.  It's delicious, but with the roasting, peeling a dicing of the peppers it eventually fell out of our rotation.  I am glad to have it back even in a different form, and it is still delicious.

Difficulty: Easy
Adapted from: Rick Bayless



Serves 4

1.5 tbsp vegetable or olive oil
1 onion, diced
4 oz can green chile, undrained
1 clove garlic, minced
6 oz (about 1.5 cups) precooked shredded chicken, thawed
5 oz fresh baby spinach (it could take much more than this, but this is all I had at the time)
0.25 cups water
0.5 cups our cream
Corn tortillas

1. Heat the oil in a large frying pan over medium high heat.  Add the onions. and green chile and cook until the onions are soft and translucent.  Add the garlic and cook for a minute more.
2. Add the chicken, spinach and water.  Bring to a simmer and cover.  Simmer for a few minutes until the spinach is wilted and the chicken is hot.  Allow most of the excess moisture to cook off.  
3. Stir in the sour cream and season to taste with salt and pepper.
4. Heat up to 12 tortillas at a time by sprinkling 3 tablespoons of water on a clean kitchen towel.  Squeeze the towel to distribute the moisture throughout.  It's okay if there are dry spots.  Wrap the towel around the tortillas.  Place them on a plate or other microwave safe dish.  Cover and microwave for 3 minutes at 50% power.