Salsa Verde Chicken & Spinach Enchiladas
FROM MY RECIPE BOX: another day, another enchilada recipe! These Salsa Verde Chicken & Spinach Enchiladas require just 6 ingredients & less than 10 minutes to throw together. Freezer friendly, too!
SALsa verde chicken & Spinach Enchiladas
1 rotisserie chicken or ~1 lbs raw chicken breasts
12 oz. salsa verde
3 cups spinach, chopped
1/4 cup cilantro, chopped + more for garnishing
1/2 cup mexican cheese, divided
salt & pepper, to taste
6-8 tortillas of choice (I usually use Siete or Trader joes reduced carb whole wheat)
chicken: if using rotisserie chicken, shred chicken and place in a medium size bowl tossing with ~1/2 cup salsa verde, or until well coated. If using breasts, place in an instant pot with entire jar of salsa on high pressure for 5 minutes, natural release for 8, remove and shred. You can also bake the chicken breasts in 1/2 cup salsa at 425 for 25 minutes or until cooked through and then shred.
Preheat the oven to 400 degrees F and toss chicken (including any extra salsa that the chicken was cooked in), spinach, cilantro, 1/4 cup mexican cheese, salt and pepper until well combined.
Grease a 9X13 baking dish. Fill each tortilla with ~1/4 cup filling and roll, placing seam-side down on the prepared baking dish. Continue until all the filling is used up. Pour remaining salsa over the tortillas and sprinkle with remaining cheese. Bake for 20 minutes. Enjoy!