Chicken and Spinach Green Enchiladas
Author: Jennifer Bennett // SLO Veg Ambassador
Total Time: 60 Minutes
Yields: 8 Servings
Ingredients:
1 package whole wheat flour tortilla
1 large can green enchilada sauce
3 cups shredded cheese
1 bag baby spinach
1 sweet onion, halved and sliced
2 cups chopped tomatillo
1 tb cumin
1 cooked chicken breast, chopped
¼ cup dry white wine
0 salt and pepper
1 tb olive oil
1 small can sliced olives, drained
1 bunch fresh cilantro for garnish
Steps:
1. Preheat oven to 425. In a large sauté pan, heat olive oil and sauté sweet onion slices until fragrant.
2. Add fresh tomatillos and season with salt, pepper, and cumin. Cook until tomatillos cook down to salsa like consistency, and then deglaze the pan with white wine.
3. Stir in baby spinach and cook just until wilted. Stir in chicken and turn off heat. Set aside.
4. Pour 1/2 of the jar of enchilada sauce on the bottom of a large baking pan.
5. Roll each tortilla by sprinkling a little Cheese and spooning in 2 tb or more of the chicken and spinach filling.
6. Once all enchiladas are rolled and in the baking pan, (should be enough filling for 10 enchiladas)pour over remaining enchilada sauce, sprinkle all remaining cheese and top with olives and fresh cilantro. Bake at 425 for 20-25 min or until cheese is bubbly and top is golden brown. Enjoy!
Excellent recipe – so filled with flavor!!!! Thank you for the inspiration (I never made enchiladas before).
Hi Lisa,
We’re so happy to hear you enjoyed the recipe! Enchiladas are a favorite of ours – so easy – so versatile. I hope this inspires you to try more of our recipes!