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Chicken Spinach Enchiladas Verde

Servings 4

Ingredients
  

  • 2 chicken breasts
  • 1 small yellow onion diced
  • juice of 1 lime
  • 1 can diced tomatoes partially drained
  • 1 can white kidney beans drained
  • 1 package taco seasoning
  • 1 tsp garlic salt
  • 1/2 cup light sour cream
  • 1 6 oz bag baby spinach
  • 1 can verde enchilada sauce
  • 8 corn tortillas
  • 1/2 cup shredded pepper jack cheese

Instructions
 

  • Preheat the oven to 375F. Bake the chicken breasts until almost cooked through (about 25 minutes), then shred the chicken.
  • 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, sour cream, 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 1/6 of mixture, wrap and place in a greased casserole dish.
  • Top enchiladas with verde sauce and pepper jack cheese.
  • Bake covered for 20 minutes. Then remove cover and bake an additional 5 to 10 minutes to finish.
  • Serve with guacamole.