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Spinach and Chicken Enchiladas Verde

Andi Gleeson
  • 60 minutes
  • Serves 4

INGREDIENTS

1 tbsp

olive oil

1/2

onion (finely chopped)

2 cloves

garlic (minced or crushed)

1 lb

boneless, skinless chicken breasts (cut into 1/2" pieces)

1/4 tsp

kosher salt

1/2 tsp

chili powder

5 oz

raw baby spinach

8 oz

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

corn tortillas