Chicken and Spinach Enchiladas
Wow, this recipe was super easy to throw together, and it was a hit with the whole family! It's also very simple to double the recipe if you're coming up on busy days and want to have a delicious and wholesome meal ready to go.
Enchilada Salsa Verde:
1 white onion
4 jalapenos, cut in half, seeds removed
4 cloves of garlic
Salt & pepper
Cilantro - chopped
1 rotisserie chicken, skin removed and meat shredded
1/2 cup of cilantro, chopped, divided
1/4 cup of plain Greek yogurt
1 teaspoon of paprika
1 teaspoon of cumin
1 cup of cheddar cheese
Salt & pepper
2 tablespoons olive oil
3 cups of baby spinach
Preheat oven to 425 degrees
For your salsa verde, chop the onion, tomatillos, and jalapeños into large chunks, coat the veggies with olive oil and sprinkle some salt and pepper. Spread them out evenly over a baking sheet, and roast in the oven for 15 minutes until tender and slightly charred
Put the roasted vegetables into a food processor and blend until well combined. Pour the sauce into a sauce pan with 3 tablespoons of olive oil, mix until well combined, and add fresh cilantro
Turn your oven down to 400 degrees after roasting the salsa veggies
In a medium-sized mixing bowl, combine the shredded chicken, 1/2 cup of the salsa verde, 1/4 cup of cilantro, all of the Greek yogurt, 1/2 cup of cheese, and salt and pepper. Set aside.
Heat oil in a medium-sized skillet. When the oil is hot, add the spinach with a pinch of salt and pepper and saute for 2-3 minutes. Remove from heat and add to the bowl with the chicken. Toss to combine.
Heat tortillas over a gas burner, about 10 seconds on each side - you can skip this step if you do not have a gas burner.
Pour 1/2 cup of the enchilada salsa verde in a 9 x 13-inch casserole dish and make sure it is spread across the bottom of the dish.
Fill each tortilla with about 1/4-1/2 cup of filling. Then roll up the tortilla and place it in the casserole dish, seam side down.
Once all the tortillas are rolled up and in the casserole dish, pour the remaining enchilada sauce all over the top, and top with the remaining cheese.
Cover with foil and bake for 25 minutes, then uncover and bake an additional 10-12 minutes, until the cheese is brown and bubbly.
Remove from oven and garnish with cilantro and lime wedges. Enjoy!