I’m trying to eat healthier – and I’m trying to add more leafy greens to my diet. So I came up with this recipe – and it’s easy. You can cook up the chicken and spinach ahead of time and put it together in the morning. Then just pop it in the oven when you get home from work and it’s dinner!
What you need:
- 1 cup chopped cooked chicken
- 1 cup cooked spinach
- 1/3 cup chopped onion
- 4 oz. green chilies
- 1 teaspoon lemon pepper
- 1 teaspoon chipotle chili powder
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ¾ cup green enchilada sauce
- 1 ½ cup shredded jack cheese
- 8 corn tortillas
How to Do it:
First cook the chicken. Add 4 chicken thighs to boiling, lightly salted water. Cook until the chicken is tender enough to pull easily off the bone. Remove from the water with a slotted spoon and set aside.
Add a large bunch of raw spinach to the water
and cook for just 2-4 minutes, until it wilts. Drain and set aside. I drained the water into a bowl and froze the broth for future use.
Mix the first 8 ingredients together in a large bowl. Mix in ¼ cup of the enchilada sauce.
Pour ¼ cup of the enchilada sauce on the bottom of a square, glass casserole dish.
Soften the tortillas by placing in a plastic bag and microwaving for 2 or 3 minutes. Carefully remove the tortillas and fill each one with about ¼ to 1/3 cups of the chicken mixture and a couple of tablespoons of the cheese.
Carefully roll and place seam side down on the bottom of the glass pan.
After all tortillas are rolled, pour the remaining sauce over the top and cover with the remaining cheese.
Bake at 350 degrees for about 40 minutes – or until the top is brown and the cheese is bubbling.
Garnish with sour cream, avocado, green onions – or whatever you like on your enchiladas!
Makes 4 servings
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