Salsa Verde Chicken Enchiladas

Salsa Verde Chicken Enchiladas

Ingredients:

• 2 cups salsa verde, divided
• 5 oz. spinach
• 2 1/2 cups shredded cooked chicken
• ½ tsp. garlic powder
• ½ tsp. ground cumin
• To taste salt and pepper
• 8 tortillas
• ½ cup white queso

For Topping:

• ½ avocado, thinly sliced
• ¼ cup cilantro leaves
• 2 Tbsp. finely diced red onion
• 1 lime, cut into wedges

Directions:

1. Preheat oven to 375 F.
2. Heat a medium skillet over medium heat. Add the spinach and cover with a lid. Let spinach wilt. This should only take about 2-3 minutes. Remove from the heat and set aside.
3. In a bowl, combine shredded chicken with garlic powder, cumin, ½ cup of the salsa verde and wilted spinach. Toss to coat.
4. Wrap tortillas in a damp paper towel and microwave for 20-40 seconds to loosen them up so that they are easier to roll.
5. Pour ½ cup of the salsa verde on the bottom of a 9-by-13-inch baking dish and spread to coat the bottom.
6. To assemble the enchiladas, place about ¼ cup of chicken mixture on a tortilla. Gently roll the tortilla and place it seam side down into prepared baking dish. Repeat with the remaining tortillas and chicken.
7. Pour remaining 1 cup of salsa over the top of enchiladas so they’re completely covered.
8. Add the queso or shredded cheese of choice on top, if desired. Cover with foil.
9. Bake for 25 minutes. Remove from oven and let sit for 5 to 10 minutes before topping with your favorites.