Chicken Enchiladas with a Fresh Salsa Verde recipe from Southern Living Quick-Start Homemade: Time-Saving, Budget-Friendly, Easy & Delicious
Cooks&Books&Recipes Featured Cook Amy, on Chicken Enchiladas with a Fresh Salsa Verde:
After looking through a bunch of amazing-sounding recipes in Southern Living Quick-Start Homemade, I came across a fantastic-looking one for Chicken, Spinach, and Pepper Jack Cheese Enchiladas. As some of you know, I’m a huge fan of Southwestern and Mexican food, so I knew this would be the first recipe I tried. I put the husband in charge of the baby, did a quick grocery store run, and got cookin’. And y’all, these enchiladas came together SO easily and quickly, and the results were fantastic! Not only were they awesome hot out of the oven on the first night, topped with tomatillo salsa, cilantro, and avocado, but they also made scrumptious lunch leftovers for the next few days.
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Chicken Enchiladas with a Fresh Salsa Verde
Featured Recipe From: Southern Living Quick-Start Homemade: Time-Saving, Budget-Friendly, Easy & Delicious
Yield: 6 to 8 servings
Prep Time: 25 min.
Total Time: 2 hours, 45 min.
- 1 cup diced sweet onion
- 3 garlic cloves, minced
- 1 Tbsp. canola oil
- 2 cups chopped fresh baby spinach
- 2 (4.5-oz.) cans chopped green chiles, drained
- 3 cups shredded rotisserie 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
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.
Stir together 2 cups diced tomatillo, 1/3 cup sliced green onions, 1/3 cup lightly packed fresh cilantro leaves, 1 seeded and minced jalapeño pepper, 1 Tbsp. fresh lime juice, and 1/2 tsp. table salt. Cover and chill 1 to 4 hours. Let stand at room temperature 30 minutes. Stir in 1 cup diced avocado just before serving. Spoon on top of chicken enchiladas.