Chicken Spinach Enchiladas Verde

Every feel like your life is too busy, and you’re always on the go?  Us too! We used to cook at home every night and then spend evenings hanging out on the couch.  Now, it’s rare for us to have a night where all we do is spend it with each other.  We run from the gym to meetings to girls’ nights, or bro night– well, you get the idea.

Recently, we have instituted date night.  A night where it is just the two of us for an entire evening….crazy concept, I know.  We were going out each week, but for our last date night, Austin surprised me with our FAVORITE meal from our favorite local Mexican restaurant. He made Chicken Spinach Enchiladas Verdes with everything homemade, including the tortillas (I helped with those). The enchiladas were from Savour the Senses and the salsa verde from Hungry Foodies Pharmacy. It was one of those meals that took forever to make, but I thoroughly enjoyed each and every bite.  It was amazing!!

I don’t think this type of date night will happen every week, but I look a delicious home cooked meal for date night.  What do you do for date night?

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Ingredients

  • Enchiladas
  • 2 chicken breasts
  • 1 yellow onion (diced)
  • juice of 1 lime
  • 1 can diced tomatoes (partially drained)
  • 1 can white kidney beans (drained)
  • 1 package taco seasoning
  • 1 tsp garlic salt
  • ½ cup light sour cream
  • 1 (6 oz) bag baby spinach
  • ½ cup shredded pepper jack cheese
  • -verde salsa (see below)
  • -flour tortillas, made from scratch
  • Verde Sauce
  • 2 tsp olive oil
  • 1 onion, minced
  • 8 cloves garlic, minced
  • 3 roasted, peeled green chiles (or poblano chiles)
  • 3 jalapenos (remove the seeds)
  • 2 pounds tomatillos (canned, and cut out the end bits)
  • 1/2 bunch cilantro, coarsely chopped
  • 1 1/2 tsp salt
  • 1/4 tsp pepper
  • 2 tsp cumin
  • 5 cups low-sodium chicken broth
  • Servings: 4
  • Difficulty: medium

Directions

Enchiladas

Preheat the oven to 375. Bake the chicken breasts until almost cooked through (about 25 minutes), then shred the chicken.

Heat 1 tbsp oil in a large saucepan and sautee the onion until slightly soft (about 3 minutes). Add the can of tomatoes (with juices), lime juice, sour cream, and taco seasoning. Stir well to combine. Bring mixture to a boil, stir in the chicken, spinach and drained white beans, then reduce heat to low and let simmer (about 20 minutes). 

Make tortillas. Fill each tortilla with ⅙ of mixture, wrap and place in a greased casserole dish.

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Top with pepper jack cheese. Bake covered for 20 minutes. Then remove cover and bake an additional 5 to 10 minutes to finish.

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Pour salsa over top, and serve with sour cream and guacamole.

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Salsa Verde

Place tomatillos and peppers under a broiler for about 5-7 minutes to lightly blacken the skin. Remove from oven, let cool enough to handle. Remove the skin from the green chiles, not the tomatillos.

Combine tomatillos, green peppers, jalapeno peppers, and cilantro in your blender.  Process until smooth.

In a large saucepan or stock pot, heat olive oil over medium-high heat.  Saute onions and garlic until tender and fragrant.  Pour the tomatillo mixture over the onions and garlic.  Add chicken broth, salt, pepper, and cumin.  Simmer for about one hour, or less, depending on the consistency you want.

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Tagged: enchilada, mexican, restaurant