Poblano spinach and chicken enchiladas

If you are tired of steak and potato leftovers from Memorial Day weekend, this is a recipe that will spice up your midweek monotony and is easy on the wallet as well as the calories. It’s also gluten free! There are endless easy modifications that can make this dish vegetarian, spicier, or even lower in calories…

Ingredients:

1 bunch of fresh spinach (roughly chopped)

1 poblano pepper (diced)

1 jalepeno pepper (minced) -if you are not a fan of spice this can be exchanged for 1/2 red or green bell pepper

1 clove of garlic (minced)

2 cans of enchilada sauce -I chose the old el paso because it was lower in calories and sodium

2 packages of 6 inch corn tortillas

10 ounces of Quesadilla Jalapeno Cheese- you can opt for the plain queso quesadilla if you would prefer a milder cheese

1 package of boneless skinless chicken (I used 8 strips) -Use chopped zucchini and squash for a vegetarian optionImage

Directions:

Cook the chicken on a skillet until lightly browned, I used cilantro and pepper for seasoning with about a tbsp of olive oil. Remove and set aside

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In the same skillet add the diced poblano pepper and minced jalapeno and garlic, cook for about 5 minutes on medium heat

Cut or pull apart the chicken into shreds

In a large bowl add the peppers, chicken, spinach, and 3/4 of the shredded cheese. Toss with hands until ingredients are well mixed

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Add just enough enchilada sauce to the bottom of an oven safe dish to make a light coating

Roll the corn tortillas with about a handful of chicken/spinach/pepper mix

Top the dish with the remaining enchilada sauce and cheese. 

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Bake for 30 minutes in 350 degrees and enjoy! About 300 calories per enchilada

This meal pairs well with any traditional mexican sides, chips and salsa, and if it’s a date night, margaritas :). 

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