Ingredients

(6 servings: 12 enchiladas, 2 per person)

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For the Green Sauce (Salsa Verde Crema)

1 ½ lbs tomatillos, husked and rinsed

1–2 jalapeños (seeded for less heat)

½ white onion

2 garlic cloves

½ cup fresh cilantro

¾ cup plain Greek yogurt (2% or whole; replaces heavy cream)

¼ cup low-sodium chicken broth

1 tbsp fresh lime juice

½ tsp salt (adjust to taste)

For the Filling

3 cups cooked, shredded chicken breast (about 1 ½ lbs cooked)

1 cup sautéed spinach (well drained and chopped)

½ cup finely diced onion

1 tsp ground cumin

½ tsp garlic powder

Salt and pepper to taste

For Assembly

12 small corn tortillas

1 ½ cups shredded Monterey Jack or mozzarella (reduced-fat works well)

Olive oil spray or 1 tsp olive oil

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INSTRUCTIONS:

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1. Make the Sauce

Preheat oven to 425°F (220°C).

Place tomatillos, jalapeños, onion, and garlic on a baking sheet. Roast 15–20 minutes until softened and slightly charred.

Transfer to a blender with cilantro, Greek yogurt, broth, lime juice, and salt.

Blend until smooth and creamy. Adjust salt or heat as desired. Set aside.

 

2. Prepare the Filling

In a skillet over medium heat, lightly sauté diced onion until translucent.

Add spinach and cook until wilted; drain excess moisture.

Stir in shredded chicken, cumin, garlic powder, salt, and pepper.

Heat through, then remove from heat.

 

3. Warm the Tortillas

Lightly spray tortillas with olive oil and warm in a dry skillet 20–30 seconds per side (or microwave wrapped in a damp towel for 45 seconds). This prevents cracking.
 

4. Assemble

Lower oven to 375°F (190°C).

Spread ½ cup sauce on the bottom of a 9x13 baking dish.

Fill each tortilla with about ⅓ cup chicken mixture. Roll tightly and place seam-side down in the dish.

Pour remaining sauce evenly over enchiladas.

Sprinkle cheese evenly over the top.

 

5. Bake

Bake uncovered for 20–25 minutes, until cheese is melted and bubbly.
Optional: Broil 1–2 minutes for a lightly browned top.
 

Let rest 5 minutes before serving.

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