Green Chili Chicken Enchiladas
We love Mexican food and these chicken enchiladas are quick, easy and will be a repeat recipe for sure!
Ingredients
- 3 cups Cooked Chicken Breast, shredded *shred a roasted chicken from your local grocery store if you are short on time!
- 1 cup Sweet Onion, diced
- 1 tbsp Minced Garlic
- Salt/Pepper to taste
- 1 tbsp Canola Oil
- 1 cup Fresh Spinach, chopped
- 2 Jalapeno Peppers, chopped and seeded *leave the seeds for more "spice and heat"
- 1 8 oz Cream Cheese, cubed and softened
- 1 cup Shredded Mexican Blend Cheese *have extra for garnish
- 1/2 cup Fresh Cilantro, chopped *have extra for garnish
- 1 Avocado, chopped *for garnish
- 1 15 oz jar Tomatillo Poblano Sauce *make your own tomatillo sauce or purchase your favorite brand!
- 8 Taco Size Flour Tortilla
Instructions
- Preheat oven to 350 degrees.
- Saute garlic and onion in large skillet with canola oil until tender. Approximately 5 minutes.
- Add spinach and chopped jalapeno. Saute until spinach is wilted. Then stir in chicken, cream cheese cubes, shredded cheese and cilantro. Continuously stir until all ingredients are melted and blended well. Salt and pepper to taste!
- Spoon about 3/4 of a cup of the chicken mixture down the center of each tortilla, then roll up.
- Place rolled tortillas, seam down, in a greased 9" x 13" baking dish. Lightly spray tortillas with cooking spray so they brown while cooking.
- Top tortillas with 1 cup tomatillo pablano sauce and extra shredded cheese.
- Bake at 350 degrees for 30-35 minutes. I wanted my tortillas a little crispier, so the last 5 minutes I cooked them under the broiler for crispy edges!
- Garnish with extra shredded cheese, tomatillo pablano sauce, fresh cilantro and avocado! Then enjoy!!!
