Ingredients:
For the Cake:
1 handful fresh spinach
⅓ cup milk (85 ml)
4 large eggs
1 ½ cups sugar (300 g)
1 ½ cups all-purpose flour (240 g)
2 teaspoons baking powder (10 g)
For the Cream:
2 packets whipped cream powder (150 g)
1 cup cold milk (250 ml)
1 teaspoon vanilla extract (5 g)
150 g (⅔ cup) mild cream cheese
Directions:
Prepare the Spinach Puree:
Wash and pat dry the spinach.
Blend spinach with ⅓ cup milk until smooth and bright green. Set aside.
CREAM CHEESE CHICKEN ENCHILADAS
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