I have recently discovered the amazing innovation of spiralized zucchini. Being someone who LOVES to eat large amounts of pasta, a healthy pasta substitute was a welcome addition to my kitchen! My sister was kind enough to gift me a spiralizer for Christmas and we […]
Happy Independence Day USA! I was lucky enough to have a 4 day weekend to celebrate the occasion and as such the tradition, spent the majority of my time eating and drinking outside. We had some on and off rain through the weekend but not […]
GUYS. These chicken enchiladas are seriously good. Salsa Verde is one of my favorites and using it as enchilada sauce equals pure amazingness.
Using homemade Salsa Verde really gives this dish an extra oomph (although you can use store bought in a pinch). It only takes minutes to whip up but the added step of roasting the ingredients adds a wonderful depth of flavor.
Mmmm just look at that deliciousness. You need these in your life.
I used flour tortillas for this recipe but you could absolutely use corn tortillas for a gluten free version. You could also sub in sautéed mushrooms and/or black beans for the chicken if you want to make this vegetarian.
These enchiladas are packed with spinach for a burst of nutrition! You really can’t taste the spinach over the other strong flavors so don’t be deterred by this addition if you’re not a spinach lover, but if you’re really dead set against spinach you can leave it out or sub in another veggie of your choice (just don’t skip the step of cooking down with the garlic and onions, this prevents a watery filling).
Topped with a spritz of lime juice and some fresh cilantro, these make for one heck of a weeknight meal.
So I hope you enjoy my recipe for Chicken Enchiladas with Homemade Salsa Verde!
- 4-5 medium tomatillos
- 2 cloves garlic
- 1 poblano pepper
- 1 jalapeno pepper (optional, if you want this to be spicy)
- 1 thick slice yellow onion
- 2 tbsp. fresh cilantro
- 1/8 tsp. salt
- 1/8 tsp. pepper
- 1 tbsp. olive oil
- 1 cup cooked, shredded chicken (I used leftover roasted chicken from a bird I cooked the night before)
- 1 1/2 cups frozen spinach
- 1/4 of a yellow onion, chopped
- 2 cloves garlic, minced
- 1/4 cup chicken broth, veggie broth or water
- 1/4 tsp. ground coriander
- 1/4 tsp. ground cumin
- 1 tsp. lime juice
- 1/8 tsp. salt
- 1/8 tsp. pepper
- 2 tbsp. fresh cilantro, chopped
- 6 taco sized flour tortillas (you can use corn as well, but I prefer flour for enchiladas)
- 1/2 cup queso fresco, divided
- lime wedges, for serving
- fresh cilantro, for serving
- To make the salsa, lightly grease a roasting pan and preheat the broiler.
- Place all salsa ingredients on the pan and broil for 10-15 minutes or until browned, flipping once. Let cool while you prepare the enchilada filling.
- Preheat the oven to 375 degrees F.
- Heat a large pan on medium heat and add 1 tbsp. olive oil.
- Add the chopped onion and cook until translucent, about 2-3 minutes. Add the garlic, spinach, coriander and cumin and cook until the spinach is thawed and soft.
- Turn heat up to medium high and add broth (or water) to deglaze the pan and moisten the mixture. Cook for 2 minutes to reduce liquid. Remove from heat and stir in cilantro, lime juice and shredded chicken.
- To finish the salsa, peel poblano pepper (skin should come off easily) and garlic. Chop the top off the poblano pepper and scrape out the seeds. Chop the top off the jalapeno pepper if using (don't remove the seeds).
- Add all salsa ingredients to a blender and blend until completely combined. Add the salt, pepper and cilantro and pulse a few times until incorporated.
- Add 1/4 cup Salsa Verde and 1/4 cup queso fresco to the chicken spinach mixture. Stir to combine.
- Add about 1/2 cup salsa to the bottom of a 13x9 casserole dish. Tilt dish so salsa covers the bottom in a thin layer.
- Portion chicken mixture out into tortillas and roll up. Line up in pan seam side down so they are touching but not packed tightly together.
- Pour remaining salsa on top of enchiladas. Sprinkle remaining 1/4 cup queso fresco evenly over the top.
- Bake 20-25 minutes or until salsa is bubbling.
- Plate and serve with a lime wedge and fresh cilantro.
This recipe can be easily doubled to serve a larger group.
I used flour tortillas for this recipe but corn tortillas can be subbed for a gluten free version.
Sautéed mushrooms and/or black beans can also be subbed for the chicken to make a vegetarian version.
Using the full jalapeno makes this salsa SPICY. If you are sensitive to spice omit completely or add a bit of the jalapeno at a time, tasting as you go, until the salsa reaches the desired spice.
Summer is officially here! And with it comes all the delicious, fresh fruit desserts a heart could want. Since fruit is one of my favorite snacks, I enjoy leisurely browsing my local grocery store’s selection of fruit offerings. On this particular browsing session I stumbled […]
Hello hello and Happy Friday!
My original plan for tonight was to go see some live, outdoor music in beautiful downtown Asheville. But alas, the weather decided to be uncooperative (that thing where it’s sunny but raining, constantly tricking you into thinking it’s nice, and then being disappointed when you open the door and there’s water falling from the sky). So naturally, my back up plan was to stay in and cook 🙂
Due to making and consuming mass amounts of homemade pasta last night (post coming soon, I promise!), I wanted to keep tonight’s meal in the relatively healthy category. But since it’s Friday night and a boring salad simply won’t do, I present to you…Parmesan Spinach Burgers with Lemon Garlic Aioli.
Since I’m not much of a calorie counter I can’t speak to exactly how “healthy” these are, but I’d say anything comprised primarily of spinach has to have some health benefits!
I served mine on a multigrain flatbread round with romaine lettuce, but feel free to serve yours however you like!
I also served mine with baked sweet potato wedges for a healthier (yet delicious) take on that “burger” experience.
So I hope you enjoy this recipe for Parmesan Spinach Burgers with Lemon Garlic Aioli!!
Parmesan Spinach Burgers with Lemon Garlic Aioli
Makes 2 burgers
2 cups frozen spinach
1/2 cup breadcrumbs
1 shallot, minced (red onion would work here too)
2 cloves garlic, minced
1/2 cup parmesan, finely grated
2 tsp. fresh sage, minced (or 1 tsp. dried sage)
2 tsp fresh parsley, minced (or 1 tsp. dried parsley)
pinch black pepper
pinch red pepper flakes (optional)
1/4 cup. parmesan, finely grated for topping
1/4 cup mayonnaise
2 tsp. lemon juice
1 small clove garlic, minced (only about 1/2 tsp.)
pinch of salt
pinch of pepper
To make aioli, stir all ingredients together in a small bowl. Transfer to the fridge to chill while preparing the burgers.
To make burgers, thaw frozen spinach in the microwave (takes about 90 seconds on high) and let cool. Once cool, gather in a dish towel or cloth napkin and squeeze out as much liquid as possible. Transfer to a medium bowl, add the remaining burger ingredients and mix together (I stirred first with a fork and then used my hands to make sure everything was evenly blended). Form into two burgers.
Preheat a pan to medium low (I used my cast iron because MMMM…flavors). Add burgers and cook 5 minutes per side, or until brown and crispy. Top with 2 tbsp. parmesan each, remove from heat and cover for 2 minutes while burgers cool and cheese melts.
Plate burgers, top with aioli and enjoy!!
I made sweet potato wedges to go with my burgers. Simply slice 1 medium sweet potato into wedges (I sliced 12 wedges from 1 potato) and toss with 2 tbsp. olive oil, a pinch of salt, a pinch of black pepper and 1/4 tsp. minced fresh sage (or a pinch of dried sage). Bake at 350 degrees F for 12 minutes resting on their wedge bases, then 5 minutes on each flat side.
I mixed equal parts ketchup and aioli to use as a dipping sauce for the sweet potato wedges. SO good.