Spinach Enchiladas

My daughter and I are trying to loose some weight, so today we tried some enchiladas completely different. Instead of using corn tortillas, we used spinach leaves, and it really tasted delicious.

• Ready In: 50 mins
• 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

1. 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.
2. For the Salsa: wash the tomatillos, quarter them and place in a casserole with water to cook.
3. Cook aproximately 10 minutes.
4. Put the tomatillos in a blender (without the water), add the onion, chili and salt to taste.
5. Blend well.
6. Pour the salsa over the spinach leaves.
7. Sprinkle with the mozarella cheese.
8. For those who doesn't have to look on the scale, add some tablespoons of sour cream, before adding the cheese.
9. Put the pyrex in the microwave oven and heat on high for 2 minutes.
10. Serve with rice and black beans.