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Spinach and Roasted Red Pepper Enchiladas (& Baby Takes On the Beach!)

Wendy Polisi
  • 65 minutes
  • Serves 12

INGREDIENTS

8 oz

Chicken breasts, roasted boneless

5 oz

Baby spinach

1 tsp

Garlic

9 oz

Green chilies

14 1/2 oz

Tomatoes

1

Yellow onion, large

7 oz

Salsa verde

2 tbsp

Gluten free flour

1 tsp

Paprika, smoked

2

Red peppers, roasted

1/2 tsp

Sea salt

1 tsp

Cumin

12

Corn tortillas, organic

8 oz

Cheddar

2 cups

Milk, unsweetened