These chicken enchiladas were recently featured in Southern Living. I am lazy and didn't want to make my own tomatillo salsa, so I modified this a bit and also used bottled tomatillo salsa (I used Herdez). I also cut the cheese to make them a bit more healthy as well. Corey LOVED these and so did I!
CHICKEN ENCHILADAS VERDES
These can be assembled the day before and refrigerated until ready to cook. Be sure to stop after Step 7 below if making ahead.
- 1 c. diced sweet onion
- 3 garlic cloves, minced
- 1 tbsp. canola oil
- 2 c. chopped fresh baby spinach
- 2 (4.5 oz.) cans chopped green chiles, drained
- 3 c. shredded cooked chicken breast
- 8 oz. (1 package) reduced-fat cream cheese
- 6 oz. (1-1/2 c.) shredded hot pepper jack cheese
- 8 (8 inch) soft taco-sized flour tortillas
- 1/3 c. chopped fresh cilantro
- Bottled tomatillo salsa
- 1 medium avocado, diced
1. Preheat oven to 350 degrees.
2. Saute onion and garlic in canola oil for five minutes or until tender.
3. Add spinach and green chiles. Saute until spinach has wilted (1-2 minutes).
4. Add chicken and reduced-fat cream cheese. Stir constantly until cheese melts.
5. Add salt and pepper to taste.
6. Spoon approx. 1/2-3/4 c. chicken mixture down the center of each tortilla.
7. Sprinkle pepper jack cheese over chicken mixture, then roll up tortillas and place in a 9x13 glass baking dish coated with cooking spray. Tortillas should be placed seam-side down.
8. Lightly spray tortillas with Pam cooking spray.
9. Bake at 350 degrees for 30-35 minutes or until golden brown.
10. Top with tomatillo salsa, followed by avocado and chopped cilantro.