Green Chicken Enchiladas with Spinach, Chile and Cilantro Sauce

Green Chicken Enchiladas with Spinach, Chile and Cilantro Sauce

8 medium flour tortillas
1 pound pepper jack cheese, grated

5 boneless chicken breasts, boiled and shredded
1 cup diced green onions
4 ounces canned jalapenos or green chiles, chopped

1/3 cup chicken broth or water (more if needed)
1 can cream of chicken soup, condensed
1 can cream of mushroom soup, condensed
4 ounces canned chopped green chiles
1/2 onion chopped
2 cloves garlic, chopped
1 handful spinach leaves
1/2 cup cilantro leaves

For sauce, combine all of the sauce ingredients in a food processor or blender, adding more broth or water if needed.

Boil and shred chicken. Place into a large mixing bowl. Add chopped green onion, chopped green chiles (or jalapenos), and about half of the grated pepper jack cheese. Mix about 1 cup of sauce into the chicken mixture to stick it all together.

Roll chicken mixture into each tortilla and place into a casserole dish. Pour sauce over rolled tortillas and top with sauce, the rest of the shredded pepper jack cheese and sliced olives. Bake for about 30-45 minutes at 350 F. You can sprinkle the casserole with freshly chopped cilantro before serving if desired.

Yield: Serves 8


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