Chicken and Spinach Enchiladas Verdes
User Reviews
5
Chicken and Spinach Enchiladas Verdes
Description
This recipe starts by creating a marinade blending jalapeño halves, smashed garlic, onion, lime juice and zest, olive oil, water, salt, and pepper in a food processor. Chicken pieces are soaked in this mixture for at least two hours, up to two days for deeper flavor infusion. The marinated chicken is then pan-seared on high heat until fully cooked with a dark crust, cooled, and shredded.
Frozen spinach is thawed and drained then mixed with the shredded chicken and half of the shredded Monterey Jack cheese. Flour tortillas are softened in the microwave to prevent cracking. Each is filled with about half a cup of the chicken-spinach mixture, rolled up, and placed in a baking dish. The tortillas are covered with green tomatillo salsa, topped with remaining cheese, then baked until heated through and cheese melts.
The result is a soft, cheesy, and slightly spicy enchilada with bright tomatillo salsa bringing tang. Garnishes like chopped cilantro and red onion add freshness. These enchiladas make a filling meal and can be prepared ahead for convenience. The recipe notes suggest substitutes for gluten-free versions and adjusting jalapeño heat.
They lend well to weekday dinners or meal prep since they store well refrigerated or frozen and reheat thoroughly.
Ingredients
- 1 jalapeño stem removed and halved
- 2 cloves garlic smashed
- 1 onion or 1/2 large, quartered, small
- lime juice and zest of one
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons water
- kosher salt to taste
- black pepper to taste
- 1.5-2 pounds chicken breast or thighs, or a mixture of both, cut into roughly 2-inch pieces, boneless skinless
- 16 oz. spinach frozen
- 16 oz. Monterey jack cheese shredded
- 12 flour tortillas
- 2 cups roasted tomatillo salsa or other green salsa, jarred
- cilantro for garnish (optional, fresh, chopped
- red onion for garnish (optional, fresh, chopped
Instructions
- 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.
Notes
- Prepare the chicken-spinach-cheese mixture ahead to speed assembly.
- Fully assembled enchiladas can be refrigerated up to two days or frozen up to six months.
- Defrost thoroughly before baking if frozen.
- For gluten-free, substitute flour tortillas with corn tortillas.
- Remove seeds from jalapeños to reduce spiciness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 665 kcal
% Daily Value*
| Calories | 665kcal | 33% |
| Carbohydrates | 37g | 12% |
| Protein | 50g | 100% |
| Fat | 35g | 54% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 140mg | 47% |
| Sodium | 1006mg | 42% |
| Potassium | 868mg | 18% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 9502IU | 190% |
| Vitamin C | 11mg | 12% |
| Calcium | 737mg | 74% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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