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Chicken spinach enchiladas
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
Instructions
- Preheat the oven to 375F.
- Heat 1 tbsp oil in a large saucepan and sautee the onion until slightly soft (about 3 minutes).
- Add the can of tomatoes (with juices), lime juice, yogurt, and taco seasoning. Stir well to combine.
- 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).
- Place the tortillas between two damp paper towels and steam in the microwave until soft (about 15 second).
- Fill each tortilla with 1/8 of mixture, wrap and place in a greased casserole dish.
- Top enchiladas with verde sauce.
- Bake covered for 20 minutes. Then remove cover and bake an additional 5 to 10 minutes to finish.
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