"America's Hottest Culinary Couple" contestants make enchiladas

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Matthew and Brittany Johnson of Peoria are competing for the title of "America's Hottest Culinary Couple." Try their recipe for Smothered Chicken Enchiladas.


4 Tbsp. butter
1/2 large onion, chopped
1 garlic clove, minced
3 Tbsp. flour
2 cups chicken broth
Dash of hot sauce, to taste
7-ounce can of diced green chiles
1-1/2 cups sour cream
2 cups chicken, cooked and shredded
1 10- or 12-ounce package frozen chopped spinach, thawed and squeezed dry
1/2 Tbsp. cumin
Salt and pepper to taste
8  8-inch flour tortillas
2 cups shredded Mexican blend cheese
1/4 cup fresh cilantro, chopped (optional)


To make the sauce, melt butter in pan over medium heat. Add onion and garlic. Sauté until soft, about 4-5 minutes. Add flour, stir, and cook about 1 minute. Whisk in chicken broth and cook until thickened, about 3-5 minutes. Add hot sauce and green chiles, heat through. Remove sauce from heat and stir in sour cream.

For the filling, combine chicken, spinach, cumin, salt and pepper in a medium bowl. Add half of the sauce to chicken mixture and stir.  Place small amount of chicken mixture in the center of the tortilla, top with about 2 tablespoons of cheese, and roll up the tortilla. Place in greased 9-inch by 13-inch baking dish. Repeat until all of chicken mixture and tortillas are used and placed in baking dish. Top with remaining sauce and cheese. Bake at 350 degrees until cheese is melted and sauce is bubbly, about 15 minutes. Remove from oven, top with cilantro, and enjoy!