- 1 tablespoon olive oil
- 1/2 onion finely chopped
- 2 cloves garlic minced or crushed
- 1 pound boneless, skinless chicken breasts cut into 1/2” pieces
- 1/4 teaspoon kosher salt
- 1/2 teaspoon chili powder
- 5–6 ounces raw baby spinach
- 8 ounces sour cream divided (I used reduced fat)
- 1 1/2 cups shredded monterey jack cheese divided
- 1 cup salsa verde I like Herdez brand
- 8–10 corn tortillas
Preheat oven to 375 degrees F. Spray a 9 x 13″ baking pan with cooking spray.
Stir together salsa and 1/2 c. sour cream. Add about 1/3 c. of salsa mixture to baking pan, and swirl to cover the bottom.
Spray a large skillet with cooking spray and heat over medium-high heat. Add onion, and saute about 3 minutes. Add garlic, and cook 1-2 minutes longer. Add chicken, and sprinkle with chili powder. Stir fry until chicken is cooked on the outside, about 5 minutes.
Stir spinach into chicken mixture and continue to cook until spinach is wilted. Turn off heat. Add salt, 1/2 c. cheese, and remaining sour cream, then stir to combine.
Fill the center of a tortilla with chicken filling, scooping it carefully to leave most of the liquid behind in the skillet. Fold the sides of the tortilla to the center, then lay the enchilada seam-side down in the bottom of the pan. Repeat with each tortilla until pan is full of enchiladas with sides touching.
Spoon remaining salsa mixture over the enchiladas, spreading the sauce over each tortilla with the back of the spoon. Drizzle any remaining liquid from the chicken filling over the enchiladas.
Bake in preheated oven for 20 minutes. Carefully spread the remaining cheese over the top, and bake 5 minutes longer until cheese is melted and bubbly. Serve and enjoy!
- Prep Time: 30
- Cook Time: 30
- Category: Main
- Cuisine: Mexican