23/05/2025
🌯 Cheesy Chicken Enchiladas with Sautéed Greens
A cozy, cheesy enchilada bake made with tender chicken and topped with melty goodness — paired with garlicky sautéed greens for a balanced, satisfying meal.
🛒 Ingredients
For the Enchiladas:
2–3 cups shredded cooked chicken (rotisserie works great!)
6–8 tortillas (flour or corn)
1 1/2 cups enchilada sauce (red)
1 1/2 cups shredded cheese (mozzarella, cheddar, or Mexican blend)
2–3 green onions, thinly sliced
For the Sautéed Greens:
4 cups greens (spinach, kale, or Swiss chard), roughly chopped
1 tbsp olive oil
2 cloves garlic, minced
Salt & pepper, to taste
Optional: pinch of chili flakes or a squeeze of lemon juice
👩🍳 Instructions
1. Preheat Oven:
Set oven to 375°F (190°C).
2. Assemble Enchiladas:
Spoon shredded chicken onto each tortilla, roll up, and place seam-side down in a greased baking dish.
3. Sauce & Cheese It:
Pour enchilada sauce evenly over the rolled tortillas. Sprinkle generously with shredded cheese.
4. Bake:
Bake for 20 minutes, or until cheese is melted and bubbling.
5. Sauté the Greens:
While enchiladas bake, heat olive oil in a skillet over medium heat. Add garlic and cook until fragrant (about 30 seconds). Add greens and sauté until wilted (2–3 minutes). Season with salt, pepper, and chili flakes or lemon juice if desired.
6. Garnish & Serve:
Top baked enchiladas with sliced green onions. Serve hot alongside your sautéed greens.
💡 Tips & Variations
Add black beans or corn to the chicken filling for extra texture.
Want a creamy twist? Mix a bit of sour cream into the chicken before rolling.
Use a combo of spinach and kale for a more flavorful side.
