Spinach Enchiladas
- Ready In:
- 50mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 24 big spinach leaves
- 1 cooked and flaked chicken breast
- 5 tablespoons grated mozzarella cheese
-
For the Salsa
- 1⁄2 lb tomatillo (about 7)
- 1⁄4 onion
- 1 small chili (serrano)
- salt
directions
- Place 8 raw, washed spinach leaves in a pyrex form, divide the chicken on the leaves, top with the rest 8 leaves, and roll them a little bit as a taco.
- For the Salsa: wash the tomatillos, quarter them and place in a casserole with water to cook.
- Cook aproximately 10 minutes.
- Put the tomatillos in a blender (without the water), add the onion, chili and salt to taste.
- Blend well.
- Pour the salsa over the spinach leaves.
- Sprinkle with the mozarella cheese.
- For those who doesn't have to look on the scale, add some tablespoons of sour cream, before adding the cheese.
- Put the pyrex in the microwave oven and heat on high for 2 minutes.
- Serve with rice and black beans.
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RECIPE SUBMITTED BY
Hi everybody! I'm new to this side, but I really think it's great. You will have me here for a while.
I live in Mexico, but was born in Canada and speak also german, because my parents are germans, but they live in the USA now. Little confusing? I know!
I love to bake and cook, and am trying whenever I can a new recipe. I have a lot of cookbooks too in different languages. So if anybody needs a recipe, if I have it I gladly give it.
By the way my name is Angelika.