1 ½ - 2cshredded cheeselow-fat mozzarella or Monterey jack
1tbsextra virgin olive oil
OPTIONAL TOPPINGS
fresh cilantro
low-fat Greek yogurt / crema / sour cream
crumbled cotija cheese
avocado
fresh tomato
hot sauce
green onions
Instructions
PREHEAT OVEN: Preheat to 350 degrees and prepare a 9" x 13" baking pan with a spritz of extra virgin olive oil (or cooking oil of choice). Set aside.
ROLL UP THE ENCHILADAS: Combine the shredded chicken and chopped spinach in a large bowl. Microwave tortillas until just pliable. Place one tortilla on a flat surface and sprinkle some of the chicken-spinach mixture down the center. Roll up tightly and place the enchilada fold/ seam side down into the pan. Repeat with remaining tortillas until you have filled up the pan. I can usually fit 10 enchiladas from one end of the pan to the other and then rotate the remaining 2 to fit along the side of the other 10.
ADD SAUCE AND CHEESE: Pour green sauce over top of the enchiladas and use a spatula to spread it out evenly over the top and sides. Be sure to get it all over so that the enchiladas will be flavorful and stay moist (if you like crispy tortilla edges then leave a small ½” section on each end unsauced). Sprinkle cheese evenly over the top.
BAKE THE ENCHILADAS: Bake for 20 minutes or until the cheese has melted. You can broil the top at the end for 1-2 minutes if you want it nice and bubbly.
TOP AND EAT: Sprinkle fresh cilantro, cotija cheese, or a drizzle of creamy greek yogurt across the top. Best served hot.
Notes
*Use flour or corn tortillas depending on preference or dietary needs. I used ones that were a blend of the two ingredients, but choosing an all-corn version would keep this recipe truly gluten-freeYou may have to scrunch the ends of the tortillas to make them fit in the pan, it's okay if it doesn't look perfect just as long as they all get evenly covered in the sauce.