When you hear the words “Chicken Enchiladas,” what do you immediately think of? For many, it’s canned soup, canned chiles and sour cream all swirled together and poured over flour tortillas to create a soupy, cheesy Mexi-casserole. There’s nothing wrong with this traditional enchilada casserole, but here’s a new (healthier) version you’ll love just as much, if not more. In this recipe, fresh spinach, cilantro and queso fresco replace canned soup and sour cream for a fun redo!
Ingredients: *Serves 6-8
- 5 oz. fresh spinach (about 4 cups packed)
- 1 bunch green onions
- 1 jalapeño
- 2 cups half and half
- 1 cup fresh cilantro
- Juice of 3 limes
- 2 cloves garlic
- 1 Tbsp. ground cumin
- 2 tsp. ground coriander
- Salt and pepper to taste
- 12 [6-8 inch] corn tortillas
- 2 lbs. cooked and shredded or cubed chicken
- 2 cups grated sharp cheddar cheese
- 2 cups grated queso fresco (or monterey jack)
- 1 bunch green onions
- 1/2 cup cilantro
- 1/2 cup plain Greek yogurt
- Steam the spinach on the stove (or in microwave) until wilted.
- Cut ends off green onions and seed the jalapeño.
- Combine spinach, half and half, cilantro, green onions and jalapeño in a powerful blender.
- Juice the limes and mince the garlic and add to the blender along with remaining spices.
- Blend until smooth. Stir the yogurt in until incorporated and set aside.
- Preheat oven to 350 degrees.
- Grease or spray a 9×13 pan and spread with 2-3 Tbsp. of green sauce.
- Combine grated cheeses and the chicken in a large bowl.
- Chop the onion and cilantro and toss in with cheeses.
- Put a 1/4 cup of cheese/chicken mixture in a line down the middle of each corn tortilla. Fold the two sides of the tortilla over each other and place seam-side down in the pan. Continue this process until the pan is full, layering tortillas if needed. (Don’t worry if the tortillas tear during this process; it doesn’t matter!)
- Cover completely with the rest of the green sauce and sprinkle the remaining cheese/chicken mixture on top. (If you’ve used all the cheese for filling the enchiladas, feel free to grate some more on top.)
- Bake covered for 15 minutes, then remove foil and bake for another five to 10 minutes, until cheese is melted and bubbly.
- Serve with pico de gallo.