Thursday, November 1, 2012

Chicken and Spinach Enchiladas

I was craving enchiladas and so I decided to find a healthier version, although in the end this recipe may not be healthier it does provide more nutrition with the addition of spinach. These were quite delicious and will definitely be added to my enchilada rotation. 

1 Tbsp oil
1 onion, minced
2 tsp garlic, minced
2 cups fresh spinach, chopped
2 cups cooked shredded chicken, divided
8 oz. sour cream
2 cups shredded cheese (I use Mexican blend of Jack and Cheddar)
1 tsp ground cumin
1 tsp onion powder
1 tsp garlic powder
salt and pepper to taste
12-14 corn tortillas, cooked
1 10 oz. can green enchilada sauce or salsa verde

1. Preheat oven to 350 degrees F. Lightly grease a 9 x 13 baking pan.
2. In a large saute pan,  saute the onions and garlic in oil until onions become translucent, about 5 minutes. Add the spinach and saute for another 5 minutes until spinach is fully cooked. Remove from heat.
3. In a large mixing bowl, combine the cooked onion and spinach mixture, shredded chicken, sour cream, 1.5 cups of cheese, cumin, garlic powder, onion powder, and salt and pepper. Mix until ingredients are evenly spread.
4. Pour green sauce into a bowl. One at a time, dip each tortilla in the green sauce, spoon between 1-2 Tbsp of mixture to middle of tortilla and then roll up tortilla and place in baking dish, seam side down. Continue until baking dish is full of dipped, rolled, and stuffed tortillas.
5. Pour remaining green sauce over top of rolled tortillas and sprinkle remaining 1/2 cup of cheese.
6. Bake in the oven for 30 minutes or until cheese on top bubbles. Serve hot, enjoy!

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