Green Chile Chicken & Spinach Enchiladas
Healthy Green Chile Chicken & Spinach Enchiladas with a flavorful protein-packed filling, homemade salsa verde and topped with bubbly cheese. The perfect comfort food for a night in!
Did I want to make enchiladas? Yes. For about 4 months now.
Did I want to make enchiladas tonight? No. I have about 1200 photos from shoots I’ve done over the last 2 weeks that I still haven’t gone through.
So why did I bother baking the c? Because I had written down the recipe for these healthy chicken spinach enchiladas 2 days ago when the craving hit, and I knew that if I didn’t make it soon, I wasn’t going to for another 4 months!
And what are my thoughts now? OH MY! I now have an added 200-ish images to filter through, but they are so worth it!
Tortillas stuffed with a creamy and spicy chicken filling, drenched in another kinda-spicy sauce and topped with cheese. Do I really need to elaborate?
- 6 Pieces
- Prep time: 5 Minutes|Cook time: 40 Minutes|Total time: 45 Minutes
- Heat oil in a large non-stick skillet on medium-high and fry onions, garlic and jalapeño until translucent.
- Add flour and stir 1-2 minutes until flour coats the onions and gets toasty. Lumps are okay.
- Pour in broth and whisk until flour is dissolved.
- Add green chiles, cumin, oregano, pepper and broth and whisk. Bring to a boil, reduce heat to low and allow to simmer 10 minutes until thickened.
- Let cool, then transfer to a blender and blend until smooth, about 10 seconds.
- Heat a large saucepan over medium and cook spinach until completely wilted, about 3-4 minutes.
- Allow to cool, then lightly squeeze out excess water.
- Chop into small chunks.
Fill and Bake
- Preheat the oven to 350°F.
- In a large bowl, mix together spinach, shredded chicken, greek yogurt, ⅓ of the enchilada sauce, cumin, garlic powder, cayenne pepper and black pepper until combined well.
- Scoop out about ⅓ cup of the filling onto a tortilla and roll. Neither too lose nor too tight.
- Pour ⅓ of the sauce on the bottom of a 2 quart casserole or baking dish - about 7” x 11”.
- Place tortilla rolls in the dish, seam-side down, and top with remaining ⅓ sauce and shredded cheese.
- Bake for about 25 minutes until cheese is melted, bubbly, and starting to brown.
- I don’t add salt to the sauce since the canned chiles already have sufficient salt in them. Add a pinch as per your taste.
- Storage: Fridge: In an airtight container or covered baking dish for 3-4 days. Freezer: In the casserole dish covered tightly with foil, or in a container, for up to 3 months.
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