Spinach Chicken Enchiladas
When I was in college I used to make this all the time with my roommates because it's so cheap, quick, and easy. I have since developed my own verde sauce which is completely optional and can easily be substituted with a jar of your favorite salsa verde. When I have time I love making everything from scratch, I even make jars of this and freeze it for later use.
Aside from the sauce, the real MVP of this recipe is the mascarpone. I think it is such an under-used ingredient. It's so creamy and does not overpower the sauce. I also love the convenience of buying and shredding a rotisserie chicken but you can substitute for 4 cups (about 2 large) cooked and shredded chicken breasts.
Ingredients:
Enchilada Sauce:
2 jalapeño peppers
1 Seranno pepper optional, if sensitive to heat, you can substitute with one poblano)
1 medium onion, quartered
7 tomatillos, de-skinned and washed
3 cloves Garlic
3 tbs olive oil
1/2 bunch Cilantro
Juice of 1 Lime
1tsp cumin
Filling
8 soft taco sized flour tortillas
1 whole rotisserie chicken, shredded or about 4 cups shredded chicken breast
1 package baby spinach, sautéed until wilted
8 oz mascarpone
1 and 1/2 cup mozzarella, divided
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp pepper
Directions
Preheat oven to 400 degrees and grease 9x13 casserole dish
Line a sheet pan with aluminum foil and place peppers, tomatillos, garlic, and onion on pan. Toss with olive oil and sprinkle with salt and roast for 15-20 minutes
Remove pan from oven, remove stems from peppers and add to blender with onion, tomatillos, garlic, cilantro, lime juice, and cumin. I use my immersion blender, either way works fine. Blend until smooth and set aside.
Transfer cooked spinach to a fine mesh strainer or tea towel and squeeze out any excess moisture.
In a large bowl, add shredded chicken, mascarpone, 1/2 cup shredded mozzarella, spinach, garlic powder, salt, and pepper, mix well
Evenly divide mixture into 8 tortillas, rolling each tortilla and place seam side down in casserole dish
Pour enchilada sauce over tortillas and top with remaining 1 cup shredded mozzarella
Place in oven and bake for 30 minutes
Remove from oven and let cool for about 10 minutes and serve with sour cream, cilantro, and a lime wedge. Enjoy!
Serves 4-6