Categories: Tex- Mex dishes
Ingredients
- 1 cup diced sweet onion
- 3 garlic cloves, minced
- 1 Tbsp. canola oil
- 2 cups chopped fresh baby spinach
- 2 (4.5 oz.) cans chopped green chiles, drained
- 3 cups shredded cooked chicken
- 1 (8oz.) pkg. 1/3-less-fat cream cheese, cubed and softened
- 2 cups (8oz.) shredded pepper jack cheese
- 1/3 cup chopped fresh cilantro
- 8 (8-inch) soft taco-size flour tortillas
- Vegetable cooking spray
- Tomatillo Salsa:
- 2 cups diced tomatillo
- 1/3 cup lightly packed fresh cilantro leaves
- 1 jalapeno pepper, seeded and minced
- 1 Tbsp. fresh lime juice 1/2 tsp. salt
- 1 cup diced avocado
Directions
- Preheat oven to 350 degrees. Saute onion and garlic in hot oil in a large skillet over medium heat 5 minutes or until tender. Add spinach and green chiles; sauté 1 to 2 minutes or until spinach is wilted. Stir in chicken and next 3 ingredients, and cook, stirring constantly, 5 minutes or until cheeses melt. Add salt and pepper to taste. Spoon about 3/4 cup chicken mixture down center of each tortilla; roll up tortillas.
- Place rolled tortillas seam sides down, in a lightly greased 13 × 9-inch baking dish. Lightly coat tortillas with cooking spray.
- Bake at 350 degrees for 30 to 35 minutes or until golden brown. Top with Tomatillo Salsa.
- To make ahead: Prepare recipe as directed through to placing on baking dish. Cover and chill overnight. Let stand at room temperature 30 minutes. Uncover and proceed as directed.
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Tomatillo Salsa: Stir together all ingredients, except avocado. Cover and chill 1 to 4 hours. let stand at room temperature 30 minutes. Stir in avocado just before serving.
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makes 3 cups.