Tangy Spinach Chicken Enchiladas

Experience the vibrant flavors of these tangy spinach chicken enchiladas, a delightful twist on the traditional green enchiladas, featuring zesty lime, fresh spinach, and a creamy avocado sauce.

Prep time: 15 minutes
Cook time: 25 minutes
Serves: 4

Ingredients

2 tbsp olive oil

1 small onion, diced

2 cloves garlic, minced

3 cups fresh spinach, chopped

2 cups cooked chicken, shredded

1 tsp cumin

1/2 tsp paprika

1/2 tsp black pepper

8 flour tortillas

1 cup Monterey Jack cheese, shredded

1/2 cup sour cream

1 ripe avocado

1/4 cup fresh cilantro, chopped

Juice of 2 limes

1/4 cup chicken broth

Instructions

1. Preheat oven to 375°F (190°C).

2. In a skillet, heat olive oil over medium heat. Sauté onion and garlic until translucent.

3. Add spinach, cooking until wilted. Remove from heat and mix in shredded chicken, cumin, paprika, and black pepper.

4. Mash avocado in a bowl, then mix with sour cream, lime juice, cilantro, and chicken broth to create the sauce.

5. Warm tortillas in a microwave for 30 seconds to make them pliable.

6. Fill each tortilla with chicken-spinach mixture, roll up, and place in a baking dish seam-side down.

7. Pour avocado sauce evenly over the enchiladas, topping with shredded cheese.

8. Bake in the preheated oven for 20-25 minutes, or until cheese is melted and bubbly.

9. Serve hot, garnishing with additional cilantro if desired.

Storage

Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days.

Reheating

To reheat, preheat oven to 350°F (175°C) and warm enchiladas in the oven for 10-15 minutes or until heated through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.