Chicken and Spinach Enchiladas Verde
 
 
Yield: 6 servings
Ingredients
  • 2 batches salsa verde, about 4 cups
  • 12 6-inch corn tortillas
  • 2 cups shredded chicken
  • 3 ounces baby spinach leaves
  • 1½ cups shredded colby jack cheese, divided
  • Sour cream, for topping
  • Crumbled cotija cheese, for topping
  • Chopped white onion, for topping
  • Chopped cilantro, for topping
Directions
  1. Preheat the oven to 375 degrees F.
  2. Heat the salsa in a medium saucepan over medium-low heat; once warm reduce to the lowest setting to keep warm until ready to use.
  3. Lightly toast the tortillas. Heat a nonstick skillet over medium heat and add a tortilla. Heat the tortillas, one at a time, for 30 seconds per side in the skillet. Remove with tongs to a plate when done toasting both sides of the tortilla and just stack them on top of each other on the plate until you’re done toasting all the tortillas.
  4. Remove the salsa from the heat. Use tongs to dip a tortilla into the salsa so it’s completely coated then place on a plate. Add a handful of spinach leaves, 2-3 tablespoons of shredded chicken and 1 tablespoon of colby jack cheese. Tightly roll the tortilla up (no need to tuck in the sides) then place seam side down in a 9-inch by 13-inch baking dish. Repeat for the remaining tortillas until they’re all tucked into the baking dish. Top the enchiladas with the remaining salsa then sprinkle with the remaining ½ cup of shredded colby jack.
  5. Cover with aluminum foil and bake for 15 minutes. Remove the aluminum foil and bake for 5 more minutes, or until the cheese on top is melted. Take the enchiladas out of the oven and top with a drizzle of sour cream, the crumbled cotija cheese, chopped white onion and cilantro before serving.
Recipe by Lemon & Mocha at http://www.lemonandmocha.com/2019/09/11/chicken-and-spinach-enchiladas-verde/