Enchiladas de Pollo, Espinacas y Queso
(Chicken, Spinach & Cheese Enchiladas)
Serves 2
| 1 | jar Nortena Arriba! Green Enchilada Sauce |
| 1 | cup cooked chicken -- finely chopped |
| 2 | cups spinach -- cooked and chopped |
| 1 | large white onion -- chopped |
| 1 | teaspoon garlic salt |
| 1 | pound Monterey jack cheese -- shredded |
| 6 | corn tortillas -- (8-inch) |
| salt and pepper to taste | |
| 1/2 | bunch fresh cilantro -- shredded |
In a 2-quart saucepan, on medium heat, saute 1/2 onion for three minutes.
Add garlic salt, spinach, chicken, and 1 cup of shredded cheese.
Stir until all ingredients are thoroughly mixed.
Cover and remove from heat.
Prepare the corn tortillas by seperately dipping them in Nortena Arriba! Green Enchilada Sauce and then heating them in a Teflon skillet (medium heat) for 15 seconds on each side.
Remove tortilla and fill with two table spoons of cooked mixture and roll into a cylinder (seam down).
Heat enchilada sauce and liberally pour over enchiladas and garnish with shredded cheese, cilantro, and onions.
