Firstly, I cannot take creative credit for this recipe, it's not mine.
But, I try to do my part to spread the good word, & this is good stuff.
Secondly, I will, once again, not include any pictures. I feel like food pictures cause unnecessary stress. Make your own, & know that if it tastes good, it is exactly right.
Thirdly, this exceeds my 3 ingredient maximum, & takes more than 20 minutes, so you know it's special.
Ingredients
12 flour tortillas (or whole wheat, low carb, maybe even gluten free. mix-n-match)
3 Cups cooked & cubed or shredded chicken (whatever, see above. Quick & Easy)
12 ounces flash frozen Spinach (please, not the kind smashed in a box, you have to squeeze that kind- not quick, & easy, definitely gross)
4 ounces cream cheese ( low fat, or Greek yogurt based, knock yourself out)
14 ounces diced tomatoes ( try Rotel for an added kick!)
2 cups shredded cheese (You can't go wrong with cheese, but I would encourage to skip the stinky variety this time. Anything else? A-OK!)
1 cup Sour Cream
7 ounces salsa verde (Literally translates into Green Salsa. That's college Spanish right there)
Smash together, the chicken, spinach, cheeses, & tomatoes, much like you would with a meatloaf. Get your hands dirty, just wash them first.
Prepare 1 super large baking dish or 2 smaller casseroles-
we're feeding the masses here, expect leftovers,
with a quick shot of cooking spray.
Roll a good handful of filling into each tortilla, placing seam side down in dish. Repeat.
When filling bowl is empty, dump in sour cream & green salsa, mixing.
Don't fret over all the filling crumbs. No reason to make this any harder, & it will still taste yummy.
Spread over enchiladas.
Pop into a cold oven.
Seriously, pre-heating is such a waste, & it won't change anything.
Bake at 350 for 20 -30 minutes,
or until it smells good & looks even better.
will yield enough to feed my family of 5, still leaving 7 whole enchiladas for later.
They are seriously delicious & super filling.
