Quick and Healthy Chicken Enchiladas

Chicken Enchiladas with a Fresh Salsa Verde: perfect for double batching and freezing. Wonderful flavors and a family favorite. 31Daily.com

A healthy and quick recipe packed with chicken, spinach, and chilies. This is a recipe I’ve used countless times and is a family favorite. This freezes really well so often I’ll double the recipe and the family will look forward to it on another night.




Quick and Healthy Chicken Enchiladas

Ingredients

1 cup diced sweet onion
3 garlic cloves, minced
1 tablespoon canola oil
2 cups chopped fresh baby spinach
2 (4.5-oz.) cans chopped green chiles, drained
3 cups shredded cooked chicken
1 (8-oz.) package 1/3-less-fat cream cheese, cubed and softened
2 cups (8 oz.) shredded pepper Jack cheese
1/3 cup chopped fresh cilantro
8 (8-inch) soft taco-size flour tortillas
Vegetable cooking spray
Tomatillo Salsa

Preparation

1. Preheat oven to 350°. Sauté onion and garlic in hot oil in a large skillet over medium heat 5 minutes or until tender. Add spinach and green chiles; sauté 1 to 2 minutes or until spinach is wilted. Stir in chicken and next 3 ingredients, and cook, stirring constantly, 5 minutes or until cheeses melt. Add salt and pepper to taste. Spoon about 3/4 cup chicken mixture down center of each tortilla; roll up tortillas.

2. Place rolled tortillas, seam sides down, in a lightly greased 13- x 9-inch baking dish. Lightly coat tortillas with cooking spray.

3. Bake at 350° for 30 to 35 minutes or until golden brown. Top with Tomatillo Salsa.

To Make Ahead: Prepare recipe as directed through Step 2. Cover and chill overnight. Let stand at room temperature 30 minutes. Uncover and proceed as directed in Step 3.




Source: Southern Living

Written by 

Stephanie Wilson is an author, blogger, publisher, and former television news writer and producer. She lives in the Puget Sound area with her husband and teenage son.