Chicken Enchiladas with Spinach Sauce
I hardly have words for these chicken enchiladas!!! As I was meandering around the grocery store the other day thinking about what meals I wanted to make for the week, as one does, I saw Siete enchilada sauce sitting on the shelf. Perfect I thought, I’ll make enchiladas. I decided to just grab a rotisserie chicken to use instead of making chicken in the crockpot because… well, I didn’t feel like it. As I continued to walk around I started thinking “hmmm if I use the rotisserie chicken they might dry out some as I reheat them. I wanted to add something besides just enchilada sauce and it hit me - I decided to make a spinach sauce to add some more nutrients and it seriously turned out incredible.
This beautiful green sauce was made in the food processor with yogurt, spinach, avocado, and garlic. It added such a wonderful flavor to the enchiladas. These were SO flavorful and were a big hit. Hope you love them!
Chicken Enchiladas with Spinach Sauce
Ingredients
- 1 cup plain Greek yogurt
- 2 large handfuls of baby spinach
- 2 cloves garlic
- 1 small avocado
- Dash of salt and pepper
- 3 cups shredded chicken (I used a rotisserie chicken)
- 6 flour tortillas
- 1/2 cup red enchilada sauce (I used Siete)
- 1/2 cup shredded Mexican cheese
Instructions
- Preheat oven to 375°F.
- Shred chicken in a large bowl and set aside.
- Add yogurt, spinach, garlic, avocado, and salt + pepper to food processor. Process until smooth, pour it over the chicken, and mix well.
- Start stuffing the tortillas and roll them up. Place them in a greased casserole dish.
- Pour the enchilada sauce over the enchiladas and use a spatula to spread out evenly. Sprinkle the cheese on top.
- Cover with foil and bake for 20 minutes.
