Well, let me tell ya, if you’re lookin’ for somethin’ easy and tasty to make, you gotta try these spinach chicken enchiladas. They’re real simple to put together and won’t take much time at all. Now, I ain’t no fancy cook, but when I make these, folks sure do go back for seconds. You see, it’s all about good ol’ chicken, a little bit of spinach, and some of that creamy salsa verde sauce to top it all off.
So, let’s get down to it. First, you’re gonna need to grab a few things from the store. You’ll want some chicken breast, spinach (fresh or frozen works, just make sure you’ve drained any extra water if you’re usin’ frozen), tortillas (the bigger ones work best), and a jar of salsa verde. You could make your own salsa if you’re feelin’ fancy, but I usually just grab the store-bought kind—ain’t no shame in that, folks.
Here’s how you do it:
- Start by cookin’ up your chicken. You can bake it, boil it, or even just throw it in a skillet with a bit of oil—whatever’s easiest for you. Once it’s cooked, shred it up nice and fine. Don’t forget to season it with a little salt and pepper, just to give it some flavor.
- Next, you take that spinach and cook it up in a pan for a few minutes. If you’re using fresh spinach, it’ll shrink down real quick. If it’s frozen, just make sure to squeeze out any extra moisture before cookin’.
- Now, mix the shredded chicken and spinach together in a big ol’ bowl. Add about a cup of the salsa verde and give it a good stir. You’ll want that salsa to coat everything nice and good.
- Get your tortillas ready. If you want them a little softer, heat them up for a few seconds in the microwave or on a hot pan. Then, just spoon that chicken and spinach mixture onto each tortilla. Roll ‘em up like a burrito and place ‘em in a baking dish.
- Once all the tortillas are rolled up, pour the rest of that salsa verde over the top. Don’t be shy, pour it all on there! You want that sauce to soak into everything. Then, sprinkle some cheese on top. I usually go with shredded cheddar, but whatever cheese you like works just fine.
- Pop the dish in the oven and bake it at 350°F (about 175°C) for 20-25 minutes, or until the cheese is all melted and bubbly. You’ll know it’s ready when it smells so good, you can hardly wait to dig in!
And that’s it! These spinach chicken enchiladas are real easy to make, and they taste like a treat. They’re packed with good stuff, like the chicken for protein and spinach for some of those healthy greens. You can even freeze ’em if you make a big batch—just pop ’em in the freezer and you got yourself a meal ready to go whenever you’re hungry.
Now, I know some folks like a bit of extra kick in their enchiladas, so if you’re the spicy type, you can throw in some jalapenos or a dash of hot sauce. I just keep it simple, though, ‘cause not everyone in the family likes things too spicy.
One more thing—if you’re short on time or don’t feel like cookin’ every night, these are great for meal prep. You can make ‘em ahead of time and have ‘em ready for when you need a quick dinner. Ain’t no better feeling than openin’ the fridge and seein’ a plate of these sittin’ there waitin’ for ya.
So there ya have it, a simple, quick, and tasty recipe for spinach chicken enchiladas. Give it a try, and I betcha you’ll be makin’ ‘em over and over again. Folks always ask me for the recipe, but I tell ‘em, “It’s easy as pie!”
Tags：[spinach chicken enchiladas, easy enchiladas recipe, chicken enchiladas, spinach enchiladas, salsa verde enchiladas, quick dinner recipes, freezer-friendly enchiladas]
