Veggie-Loaded Salsa Verde Chicken Enchiladas

• servings: 6 servings
• active time: 20 minutes
• total time: 40 minutes

Ingredients

16 ounces jar salsa verde

¾ cup sour cream (or plain Greek yogurt, preferably full fat)

1 Tablespoon olive oil

1 cup chopped onion

1 medium green bell pepper, diced (or poblano pepper)

1 cup packed baby spinach, roughly chopped

1 small zucchini, diced

1 teaspoon kosher salt

1 teaspoon garlic powder

½ teaspoon ground cumin

¼ teaspoon ground coriander

⅓ cup roughly chopped fresh cilantro (plus extra for garnish, optional)

2 cups shredded cooked chicken

12 corn tortillas (6-inch)

2 cups shredded cheddar cheese (divided)

optional toppings: diced tomatoes, avocado, hot sauce

Directions

Preheat the oven to 375℉. Grease a 9-by-13 casserole dish.

In 4-cup liquid measuring cup or medium-sized bowl, mix the salsa verde and sour cream/yogurt together until combined.

Add the oil to a large skillet over medium-high heat. Add in the onion, pepper, and zucchini. Cook, stirring occasionally until the vegetables are tender and lightly browned, 5 to 6 minutes.

Stir in the spinach, salt, garlic powder, cumin, and coriander. Cook another minute to wilt the spinach and let the flavors combine. Stir in the cilantro and 1 cup of the salsa verde sauce you mixed in Step 1. Turn off the heat then stir in the shredded chicken. Set aside to cool slightly.

Wrap the tortillas in a damp paper towel and heat in the microwave for 1 minute. (To heat in the oven, wrap the tortillas in aluminum foil and place in the preheated oven 5 minutes.) This makes the tortillas more pliable and easier to roll.

Stir 1 cup of the shredded cheese into the veggie and chicken mixture in the skillet. Spread 1 cup of the salsa verde sauce evenly over the bottom of the casserole dish.

Place once tortilla onto a cutting board and place 2 heaping tablespoons of the chicken filling across the bottom third of the tortilla. Tightly roll the tortilla around the filling and place seam down into the casserole dish. Repeat with the remaining tortillas and filling, packing the tortillas together snugly.

Pour the remaining cup of sauce evenly over the tortillas then sprinkle with the remaining cup of cheese.

Bake until the sauce is bubbly, and the cheese is golden brown in spots, about 10 minutes.Allow to cool for 10 to 15 minutes then sprinkle with additional cilantro leaves. Serve topped with chopped tomatoes, hot sauce, and/or avocado, if using.

Nutrition

• Serving Size: 2 enchiladas
• Calories: 353 kcal
• Total Fat: 12 g
• Saturated Fat: 4 g
• Unsaturated Fat: 5 g
• Trans Fat: 0.01 g
• Cholesterol: 50 mg
• Sodium: 1275 mg
• Total Carbohydrate: 35 g
• Dietary Fiber: 4 g
• Total Sugars: 8 g
• Protein: 25 g