Here is a recipe for spinach and chicken enchiladas verdes:
Ingredients:
- 1 pound boneless, skinless chicken breasts, cooked and shredded
- 1 (15-ounce) can of black beans, drained and rinsed
- 1 (10-ounce) package of frozen chopped spinach, thawed and squeezed dry
- 1 cup salsa verde
- 1 cup shredded cheddar cheese
- 12 corn tortillas
- 1/4 cup olive oil
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions:
- Preheat oven to 375 degrees F (190 degrees C).
- In a large bowl, combine the chicken, black beans, spinach, salsa verde, and 1/2 cup of cheese.
- In a small bowl, whisk together the olive oil, onion, garlic, chili powder, cumin, salt, and pepper.
- Heat a large skillet over medium heat. Add the olive oil mixture and cook until the onion is soft and translucent.
- Spread about 1/4 cup of the onion mixture in the bottom of a 9x13-inch baking dish.
- Dip each tortilla in the onion mixture and then fill with about 1/2 cup of the chicken mixture. Roll up the tortillas and place them seam-side down in the baking dish.
- Pour the remaining salsa verde over the enchiladas.
- Sprinkle the remaining cheese over the enchiladas.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly.
- Serve immediately.
Tips:
- You can also use a different type of cheese, such as Monterey Jack or queso fresco.
- If you don't have salsa verde, you can make your own by combining 1 cup of tomatillo salsa, 1/2 cup of chopped cilantro, 1/4 cup of chopped onion, 2 cloves of minced garlic, 1 teaspoon of chili powder, and 1/2 teaspoon of cumin.
- You can also add other vegetables to the enchiladas, such as corn, zucchini, or bell peppers.
- These enchiladas are a great make-ahead meal. You can assemble them ahead of time and refrigerate them for up to 24 hours. When you are ready to bake them, simply remove them from the refrigerator and bake them as directed.