Thursday, November 1, 2012

chicken spinach enchiladas

Based on this.

Chicken spinach enchiladas
  • 2 chicken breasts (about 8 oz. of cooked chicken meat)
  • 1 small yellow onion (diced)
  • juice of 1 lime
  • 1 can diced tomatoes with jalapenos (partially drained)
  • 1 can white beans (drained)
  • 1 package taco seasoning
  • 1 tsp garlic salt
  • ½ cup light Greek yogurt
  • 1 (6 oz) bag baby spinach
  • 1 jar green salsa
  • 8 corn tortillas
  1. Preheat the oven to 375F.
  2. Heat 1 tbsp oil in a large saucepan and sautee the onion until slightly soft (about 3 minutes).
  3. Add the can of tomatoes (with juices), lime juice, yogurt, and taco seasoning. Stir well to combine.
  4. Bring mixture to a boil, stir in the chicken, spinach and drained white beans, then reduce heat to low and let simmer (about 20 minutes).
  5. Place the tortillas between two damp paper towels and steam in the microwave until soft (about 15 second).
  6. Fill each tortilla with 1/8 of mixture, wrap and place in a greased casserole dish.
  7. Top enchiladas with verde sauce.
  8. Bake covered for 20 minutes. Then remove cover and bake an additional 5 to 10 minutes to finish.

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