Salsa Verde Enchilada Casserole

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Step 1

Preheat oven to 375 degrees

Step 2

Add the spinach to a skillet over medium heat and cover with a lid. Let spinach wilt. This should only take about 2-3 minutes. Remove from the heat and set aside.

Step 3

IN a large mixing bowl, combine the shredded chicken with the garlic powder, cumin, 1/2 cup of the salsa verde, and wilted spinach. Toss to coat.

Step 4

Taste mixture and season with additional salt and pepper if needed

Step 5

Warm tortillas in the microwave for 30 seconds to make them easier to roll. Pour 1/2 cup of the salsa verde on the bottom of a 9x13 baking dish, spread to coat the bottom.

Step 6

Assemble the enchiladas by scooping about 1/4 cup of chicken mixture on a tortilla. Gently roll the tortilla and place it seam side down into the prepared baking dish. Repeat with the remaining tortillas and chicken.

Step 7

Pour the remaining 1 cup of salsa verde over the top of the enchiladas so they're completely covered.

Step 8

Add the shredded cheese of choice on top. Cover with foil and bake for 25 minutes.

Step 9

Remove from the oven and let sit for 5-10 minutes before topping with garnishes. Enjoy!