Chicken Verde Enchiladas

In a lot of mexican restaurants enchiladas aren't baked in the oven. They're thrown together at the last minute! Why not try that at home for a quicker version? This next recipe is an EXCELLENT healthier and unique version of the classic enchilada. It's packed with nutrients from fresh vegetables and herbs such spinach, zucchini, and cilantro and it's covered with a great made-from-scratch green sauce. 
  

Chicken Verde Enchiladas (Quicker Version)
(Gluten Free, Dairy Free) 

Adapted by jalene from a recipe by Whole Life Nutrition Cookbook

Serves about 4-6 people
Enchilada Filling Ingredients: 

• 1 Tbsp extra virgin olive oil
• 1 small onion, finely diced
• 3 cloves garlic, crushed
• 2 tsp cumin
• 1 tsp chili powder
• 1/2 tsp sea salt
• 1 small zucchini, diced small
• 2 cups fresh spinach, chopped
• 1/2 cup organic cilantro, chopped
• 2 cups cooked & shredded organic chicken
• organic corn tortillas, warmed
• if not dairy free: 1 cup grated pepper jack cheese (optional, but tastes great without it)

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Enchilada Filling Directions: 

1. Heat a large skillet over medium heat, add olive oil, zucchini and onions and saute for 5 minutes or until soft. Add spinach, garlic, cumin chili powder, sea salt and saute for another minute. 
2. Add to the pan the cooked chicken and cilantro. (Optional: add cheese here.)

Enchilada Sauce Ingredients:

• 1 pound fresh tomatillos, husks removed
• 1 small onion, skins removed, ends cut off
• 4 garlic cloves, peeled
• 1-2 Serrano chilies, seeded
• 1/4 cup tightly packed fresh organic cilantro
• 1 Tbsp extra virgin olive oil
• 1 cup gluten free chicken broth
• sea salt, to taste (I used about 3/4 tsp)

Enchilada Sauce Directions: 

1. Add all the ingredients except the oil, broth, and salt to a blender. Mix until smooth. 
2. Heat oil in a pot over medium heat. Add the sauce and stir for about 5 minutes or until darkened and thickened. Add chicken broth and sea salt. 

How to put it all together:  
Add 1/2 cup enchilda filling to a warmed tortilla. Tightly roll (or in half like a taco) and pour sauce over enchilada. (Optional for dairy eaters: Sprinkle cheese on top.)
  

What's a tomatillo?

Tomatillos are actually a FRUIT that belongs to the same family as the tomato. It looks like a small green tomato with a papery husk. It's flavor is tart and is used in dishes such as guacamole, salsa verde, and green sauces. (I use them in a really yummy dressing! See HERE). When purchasing, look for tomatillos with a fresh and green husk. The fruit should be firm and bright green. Keeps ups to 2 weeks in your fridge. 

Picture compliments of
Cookthink.com