If you haven’t figured it out by now, we really love Tex-Mex. I’m certainly not crediting myself for being able to cook authentic Tex-Mex, but I try. These enchiladas are one of my attempts, and I have to say, authentic or not, these are yummy! And, all things considered, I think they’re actually pretty nutritious! AND, they make great leftovers.
What more could we ask for in life?
Take a look at the steps below – I’ll help you assemble them. Can I also help you eat them?
First, preheat the oven to 350.
Finely chop enough fresh spinach leaves to get you about 3 cups (probably about 3 large handfuls of fresh leaves).
Then dice the onion and the jalapenos. Don’t touch your eyes!
Melt 1 tablespoon of butter in a large skillet over medium heat. Add the chicken to the pan and sprinkle with salt and pepper on both sides. Squeeze in lime juice over the top of the chicken.
Fully cook the chicken in the skillet. The outsides should be golden brown before you remove them from the skillet.
Transfer the chicken into a glass bowl or onto a glass plate (since it’s still hot!). Use two forks and shred the chicken in the bowl or on the plate.
In the same skillet, melt 1/2 tablespoon of butter over medium heat. Add onion and jalapeno and saute until they’re both soft (about 7-10 minutes). As you saute, add chicken broth (about 1/4 cup or less) as needed for moisture.
Once the onions and jalapenos are soft, add additional 1/4 cup of chicken broth to the pan. Stir and then add the chopped spinach and saute until the spinach wilts (about 3-5 minutes).
Add the shredded chicken and stir until everything’s blended together.
In a separate mixing bowl, whisk together 1/4 cup chicken broth with 1/4 cup plain Greek yogurt. After it’s well-blended, add the yogurt mixture to the chicken and spinach and stir.
Spoon chicken mixture (about 1/3 c) down the center of a tortilla. Add a generous pinch of cheese down the middle of the chicken mixture.
Roll tortilla and place the seam side down in a lightly greased 9×13″ pan. Repeat for the remaining 11 tortillas.
In the same skillet that had the chicken, melt 3 tablespoons of butter. Once the butter is completely melted, add 3 tablespoons of flour and whisk immediately and constantly. While whisking, slowly add 1 1/2 c chicken broth. Continue to whisk until you get rid of all the little flour lumps – maybe about a minute.
Add heavy cream & whisk, then do the same with 1 cup of plain Greek yogurt. Add 2 teaspoons of cumin, the diced chiles (don’t drain the can), and stir until everything’s blended together. Add 3/4 cup of cheese, stir, and then pour the creamy mixture evenly over wrapped tortillas.
This is about to get so good!
Sprinkle the remaining cheese on top of enchiladas. Place pan in the oven for 30 minutes.
Remove from the oven and sprinkle fresh cilantro on top if you wish! The enchiladas are already full of flavor, but that spritz of fresh green on top is so pretty!
Serve ’em up, and become a hero at the dinner table!
These enchiladas do take some time to prep. There are more steps than I’d prefer, but they’ll be totally worth it after you take that first bite!
If you want another Tex Mex casserole recipe (that’s also a bit on the healthier side!), try out my lightened-up King Ranch Chicken recipe!
- 1 lb raw chicken breast, cut up into bite-sized pieces
- 4 1/2 tbsp butter, divided
- Dash of salt & pepper
- Juice from 1/2 lime
- 1/2 c diced yellow or sweet onion
- 1 jalapeno pepper, diced with seeds removed
- 2 1/4 c chicken broth, divided
- 3 c shredded/finely chopped fresh spinach leaves
- 1 1/4 c plain Greek yogurt, divided
- 12 corn/flour mix tortillas
- 3 tbsp flour
- 1/2 c heavy cream
- 2 tsp cumin
- 7oz can of green chiles, undrained
- 1 1/2 c light Monterrey jack cheese, divided