Chicken and Spinach Enchiladas Verdes
These Chicken and Spinach Enchiladas Verdes are my FAVORITE enchiladas! The recipe is freezable and packed with healthy greens, the chicken is marinated in a delicious jalapeño garlic mixture, and they're topped with jarred roasted tomatillo salsa for a quick and easy shortcut.
Prep Time25 mins
Cook Time40 mins
Marinating Time2 hrs
Total Time1 hr 5 mins
Servings: 6 servings
- 1 jalapeño stem removed and halved
- 2 cloves garlic smashed
- 1 small onion or 1/2 large, quartered
- juice and zest of one lime
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons water
- kosher salt to taste
- black pepper to taste
- 1.5-2 pounds boneless skinless chicken breasts or thighs, or a mixture of both, cut into roughly 2-inch pieces
- 16 oz. frozen spinach
- 16 oz. Monterey jack cheese shredded
- 12 flour tortillas
- 2 cups jarred roasted tomatillo salsa or other green salsa
- fresh chopped cilantro and red onions for garnish (optional)
Put the halved jalapeño, 2 cloves of smashed garlic, quartered onion, lime juice and zest, olive oil (2 tablespoons), water (2 tablespoons, and salt and pepper to taste in a food processor and blend until pureed.
Marinate the cut up chicken pieces in the jalapeño garlic mixture in a plastic bag or airtight container for at least 2 hours or as long as 2 days (or freeze for up to 6 months).
Cook the chicken on high heat in a cast iron (or other thick) skillet for 5-7 minutes on each side, until darkly seared and cooked through completely.
Allow chicken to cool for approximately 10 minutes. Shred with two forks.
Meanwhile, thaw frozen spinach and squeeze out as much water as possible using a wooden spoon in a colander or with a clean kitchen towel.
Mix chicken with thawed spinach and 1/2 of the cheese, with more salt and pepper if necessary.
Warm the 12 tortillas in the microwave for a few seconds, until they are more pliable (to prevent breaking).
Place 1/2 cup salsa in the bottom of a large baking dish (or two small baking dishes).
Fill the tortillas with 1/2-3/4 cup of the mixture and roll up, placing seam side down in the baking dish, until you've filled up the dish or used up all the tortillas/mixture.
Top the tortillas evenly with the remaining salsa.
Top with the remaining cheese.
Bake, covered with foil, for 20 minutes at 375 degrees. Take off the foil and continue baking for another 20 minutes, or until cheese is browned on top.
Serve with chopped fresh cilantro and red onion, if desired.
- Make ahead tips: Make the chicken, spinach, and cheese mixture ahead of time to make the assembly quick and easy on a weeknight. Or, assemble enchiladas completely and refrigerate for up to two days or freeze in a baking dish with a lid or covered tightly with foil for up to 6 months. When you are ready to cook, make sure the enchiladas are defrosted completely and bake according to directions.
- For a gluten free version: use corn tortillas instead of flour.
- Don't like spicy? Seed the jalapeño.
- The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.
Calories: 665kcal | Carbohydrates: 37g | Protein: 50g | Fat: 35g | Saturated Fat: 17g | Cholesterol: 140mg | Sodium: 1006mg | Potassium: 868mg | Fiber: 4g | Sugar: 4g | Vitamin A: 9502IU | Vitamin C: 11mg | Calcium: 737mg | Iron: 4mg