Description
Creamy, tangy, and packed with protein, these Enchiladas Verde use Greek yogurt, rotisserie chicken, and spinach for a light yet satisfying twist on a classic.
Ingredients
2 tbsp olive oil
1 medium onion, chopped
2 tbsp minced garlic
3-4 cups shredded chicken, about 1 medium rotisserie chicken
1 tsp dried oregano
1 tbsp cumin
1/2 tsp pepper
1/2 tsp salt
8 oz baby spinach
3/4 cup Greek yogurt (adjust for consistency)
1 1/2 cups salsa verde, divided
6 oz shredded Mexican cheese, divided
8-10 tortillas
Instructions
-
Preheat oven to 350°F.
-
Heat oil in skillet; cook onion 8 minutes. Add garlic and spices; cook 30 seconds.
-
Add chicken, Greek yogurt, and ½ cup salsa verde. Mix until creamy.
- Add spinach and cover pan for 3 to 5 minutes, when spinach wilts. Incorporate into enchilada filling.
-
Stir in 4 oz cheese; melt and remove from heat.
-
Spread ½ cup salsa verde in baking dish.
-
Fill tortillas with ½ cup filling, roll, and place seam-side down.
-
Top with remaining salsa verde and cheese.
-
Bake 30 minutes, until golden brown; rest before serving.
Notes
Greek yogurt gives creaminess without heaviness. Extra filling makes a great high-protein snack.
- Prep Time: 30
- Cook Time: 30
- Category: Dinner
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 Enchilada
- Calories: 270
- Sugar: 2
- Sodium: 420
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 55mg