Description

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!

Ingredients

Scale

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)

Cook Mode Prevent your screen from going dark

Instructions

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.

Notes

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.