Tuesday, August 28, 2012

Chicken and Spinach Enchiladas with Tomatillo Salsa

I adapted this from a recipe I found in Southern Living's August 2012 issue at my parents' house this summer and have already made it three times.  It's a great chicken enchilada recipe with no sauce and lots of fresh, green ingredients.  Not too heavy or overly cheesy, and very easy to make.  It's also easy to make vegetarian, or to make just some of them vegetarian.

The original recipe can be found here.  I changed it by omitting the green chiles in the enchiladas and the jalapeño in the salsa.  Just wasn't sure how spicy it would be for the kids... the dish has enough flavor without for those who like the milder side of Mexican food.  I usually use neufchâtel in place of cream cheese and I also used more cilantro... and you could easily up the spinach.

You need:

1 cup diced Walla Walla or Vidalia onion (sweet)
2-3 garlic cloves, minced
1 Tbsp oil
2-3 c chopped fresh spinach
2 chicken breasts, cooked and shredded
8 oz package neufchâtel
2 c shredded cheese - Mexican blend or colby jack
1/2 c chopped fresh cilantro
8 8" soft flour tortillas

Tomatillo Salsa

Cook the chicken breasts (I boil) and shred after they've cooled a bit. Set aside. (Saute the onion and garlic while you preheat the oven to 350.  Add the spinach to the onion and garlic and cook until it is wilted. Stir in the neufchâtel, shredded cheese, and cilantro until the cheese has melted and it is well blended.  If you are making some of the enchiladas vegetarian, spoon about 3/4 cup of this mixture on to tortillas and roll.  Place in pan seam side down. Now you can add the chicken to the mixture to make the chicken enchiladas.  Bake them in the 350 oven for about 30-35 minutes.  These can be covered and stored in the fridge overnight before baking.  Top with tomatillo salsa (recipe below) just before serving.

Tomatillo Salsa

2-4 tomatillos, diced
green onions, sliced
cilantro, chopped
fresh lime juice from 1 lime
1/2 tsp salt

Mix this all together and chill up to 4 hours.  Add 1 chopped avocado just before serving.

I served this with Three Sisters Salad and Iced Hibiscus Sweet Tea, using Wild Berry Zinger tea instead of Red Zinger, (and Pink Cadillac Margaritas for a dinner party), all from Southern Living August 2012.

Happy Tuesday!