4-Tortilla Chicken Spinach Enchilada Verde Bake

Mexican food is my weakness. I love it - everything about it. Enchildas top the chart for one of my favorite dishes ever...but they do not come without a ton of calories. This is my healthier, lower carb, veggie-filled version of the classic Enchiladas Verdes.

 

4 Whole Wheat Tortillas (2 whole, 2 sliced into strips)
3 Chicken Breasts (approx. 1.5 lbs)
1 Red Pepper, Diced
1/2 Onion, Diced
1 Tomato, Chopped
1 Jalapeno, Finely Chopped
1 Tbsp. Cumin
1 Tbsp. Chili Powder
1 Tsp. Garlic Powder
2 Cups Spinach
2 Tbsp. Cilantro, Finely Chopped
2 Cups Verde Enchilada Sauce
1 C. Shredded Cheese (I use Mexican Blend)
Salt
Pepper

Preheat oven to 375.
In a large pot, boil the chicken breasts in salted water. Once cooked, drain the chicken and let it cool enough to handle by hand. Shred the chicken with two forks, and add back to the pot. Salt and pepper it!

Add the red peppers, onions, tomatoes and jalapenos to the chicken. Season with cumin, chili powder, salt and pepper. Simmer over medium heat for about 10 minutes. Add spinach and cilantro, and stir until wilted.

Pour 1 Cup of the enchilada sauce on the bottom of a 13x9 pan.  Put two tortillas on the bottom of the pan and top with the chicken mixture. Layer the tortilla strips over the chicken, pour the remainder of the sauce over the top and cover with cheese.

Bake for 15 minutes. Then Broil on HIGH for 3 minutes.
SO. SUPER. DELICIOUS.

enjoy with guacamole and refried beans!
-e

SIDE NOTE: This would be awesome with corn tortillas...but since they are smaller, you may need to use 6....3 on bottom, 3 on top.