This family friendly meal is super quick and so much healthier than most enchiladas. We use a rotisserie free-range chicken to save time, but you can easily oven bake a couple of chicken breasts.
Prep Time: 20 minutes
Cook Time: 15 minutes
Yields: 6 servings
2/3 cup low-fat sour cream
1 tablespoon Fire & Flavor Salmon Rub
Juice of ½ lime
3 cups shredded rotisserie chicken
1 cup finely chopped fresh spinach
½ cup finely diced red or yellow bell pepper
16 ounces purchased, good quality Salsa Verde (we used Trader Joe's)
6 (8-inch) fresh flour tortillas
1 cup Monterey Jack cheese, shredded
¼ cup cheddar cheese, shredded
Garnish: tomatoes, avocado, and cilantro
FIRST Preheat oven to 350°F. In a large mixing bowl, combine sour cream, Salmon Rub, and lime juice. Fold in chicken, spinach, and peppers; set aside.
NEXT Coat a 9x13-inch glass baking dish with olive oil. Spread ½ cup salsa verde into bottom of dish. Reheat tortillas according to package directions. Divide chicken mixture among each tortilla, roll, and place in dish, seem side down, so that they are nestled tight. Top with 1 cup salsa and sprinkle with cheese.
LAST Bake until cheese is melted and sauce begins to bubble, about 15 minutes. Serve with fresh cilantro, tomatoes, and avocado, if desired.