Spinach & Artichoke Chicken Enchiladas

Enchiladas are a quick and easy meal for the whole, hungry family. All you need is a baking dish and a few quality ingredients to make a flavorful meal with a little bit of Italian, a little bit of Mexican, and a little bit of American wrapped into one dish. As Erica says, “This is the crossover you didn’t know you needed.”

Always start with quality pasture-raised and grass-fed proteins from reliable farms, organic produce, and clean ingredients. The result will be irresistible! Roll up your sleeves and let’s get cooking.

Spinach & Artichoke Chicken Enchiladas

by Erica Tangeman | Erica on FoodSocial

Prep Time: 30 min

Cook Time: 30 min

Serves: 10-12

US Wellness Meats Shopping List: Mozzarella Cheese, Chicken Breasts

Ingredients:

Cheese Sauce

• 1 cup Salsa Verde
• 1 cup Cottage Cheese
• 1/2 cup Plain Greek Yogurt
• 2 – 3 oz Mozzarella
• 2 – 3 oz Parmesan Cheese
• 1 – 2 Tbsp Arrowroot Flour, mixed in a little water
• 1/2 – 1 cup Water

Enchiladas

• 1 Onion, diced
• 8 oz Baby Bella Mushrooms, sliced
• 14 oz Artichoke Hearts, drained & chopped
• 10 – 12 oz Frozen Spinach, chopped
• 5 oz Green Chilies
• 15 oz Chickpeas (or other white beans)
• 1/2 cup Salsa Verde
• 1/2 cup Water
• 1/4 cup Cilantro
• 1/2 tsp Chili Powder
• 1/2 tsp Oregano, Dried
• 1/2 tsp Garlic Powder
• 1/2 tsp Onion Powder
• 1 tsp Salt and Pepper
• 1 1/2 lb Chicken Breasts, Boneless Skinless, cooked & diced or shredded
• 30 – 36 Corn Tortilla
• Mozzarella, &/or parmesan cheese

Instructions:

1. Preheat oven to 400.
2. In a food processor, add all cheese sauce ingredients, except water.
3. Transfer cheese sauce + water to a saucepan & simmer until thickened or until remaining ingredients are prepared.
4. In a skillet, sauté onions & mushrooms.
5. Add artichokes & spinach & cook until spinach is wilted.
6. Add in green chiles, white beans, salsa verde, water, seasonings, chicken, & ~½ cheese sauce; mix well.
7. microwave corn tortillas for 15-20 seconds with a damp paper towel over top.
8. Begin assembly of making enchiladas by first dipping both sides of the tortilla in the meat mixture to prevent tortillas from cracking, then add ~¼ cup of the mixture to each tortilla.
9. roll tortillas up & arrange seam side down in 2, 9X13” baking dishes.
10. Pour remaining cheese sauce over top of enchiladas, then loosely cover with foil.
11. Bake for 25-30 minutes.
12. Remove foil, add any additional cheese, then broil for 3-5 minutes.

A big thank you to Erica Tangeman for sharing her delicious Spinach & Artichoke Chicken Enchiladas recipe with us! For more mouthwatering recipes from Erica and other fantastic contributors, be sure to visit the US Wellness Meats Discover Blog today!

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