Calling all Mexican Food Lovers…
This is the recipe for you! I am always trying to find good recipes for Mexican food because it is my husbands absolute favorite food and this week is Cinco De Mayo.
So here is a great one that you can share in the festivities with!
2 cups cooked chicken breasts
2 Tsp. olive oil
2 garlic cloves, minced
1/2 Tsp chili powder
1/2 Tsp ground cumin
1/2 green pepper diced
1/2 red onion diced
1/2 red pepper diced
6 ounce package fresh baby spinach (about 4 cups)
1/4 tsp freshly ground black pepper
1 jar of fresh pico de gallo ( what ever temperature you prefer I like medium)
8 (6-inch) corn tortillas
1/3 cup raw cheddar cheese
Handful of cherry tomatoes, halved
3 avocados thinly sliced
2 Tbsp Cilantro, roughly chopped
Directions:
Preheat oven to 400 degrees
Heat olive oil in a large skillet over medium-high heat. Add the garlic, peppers, onion, chili powder, cumin, and sauté 5 minutes. Add spinach, onion, and peppers;. Cook for 1 minute or until spinach wilts. Drain; cook 2 minutes or until cheese melts, stirring frequently. Remove from heat and stir in your chopped chicken.
Heat 1 cup salsa in a saucepan over low heat. Dredge both sides of each tortilla in warm salsa using tongs, and stack the tortillas on a plate.
Spray a 9×13 dish with nonstick cooking spray. Spoon 1 heaping scoop of the creamy chicken mixture into center of each tortilla; fold in half, and arrange in the 9×13 dish, overlapping slightly. Top with remaining salsa, and sprinkle with cheese.
Bake enchiladas for 15 minutes or until the cheese melts.
Top with avocado, tomatoes and garnish with cilantro.
Enjoy!
Fit Chic