Homemade tomatillo salsa makes these enchiladas just a little fancier than regular ones…but, if you’re in a hurry, feel free to substitute with a store-bought jar!
- 8–10 tomatillos, husks removed and rinsed off
- 3–4 garlic cloves
- 1 onion, roughly chopped
- 1 jalapeno pepper, sliced (remove seeds for a less spicy version)
- the juice of one lime
- 1 pound of cooked and shredded chicken (see my perfect chicken method)
- 1 box of frozen spinach, thawed and all of the excess water squeezed out
- 1 can of cream of chicken soup
- about 8 green onions, chopped
- 2 teaspoons chili powder
- salt and pepper
- 2 cups Monterey Jack cheese, shredded
- 8 tortillas (either flour or whole wheat)
- Preheat oven to 400 degrees.
- To make the salsa, in the bowl of your food processor, combine tomatillos, garlic, onion, jalapeno, and lime juice and pulse until salsa consistency. Set aside.
- In a large mixing bowl, combine the shredded chicken with the spinach, cream of chicken soup, green onions, chili powder, a pinch of salt and pepper, and one cup of Monterey Jack cheese. Add in one cup of your salsa.
- Once combined, take each tortilla and spread a little bit down the center. Roll and place in the prepared baking dish. Once all 8 enchiladas are tucked inside the baking dish, pour your second cup of salsa down on top of them. Sprinkle enchiladas with remaining one cup of shredded cheese.
- Bake uncovered about 20 minutes or until the edges of the tortillas are lightly brown and and everything is bubbling. Remove from oven and serve immediately with just a few more green onions for garnish.
This recipe makes 8 enchiladas which should serve 4 adults. You will need about two cups total of salsa…either homemade or store bought. This recipe is really quick if you used either my Perfect Chicken Method, leftover chicken or a rotisserie chicken from the store.