Cheesy Chicken Enchiladas

Ingredients

• 2 8oz boneless skinless chicken breast
• 2 cloves garlic
• 7 oz tomatillos
• 6 flour tortillas
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 3/4 cup reduced-fat sour cream
• 1 cup baby spinach
• 3 oz shredded Monterey Jack cheese

Instructions

1. 1

   Sear Chicken

   Preheat oven to 375 F.  Heat 1 tablespoon canola oil in a medium pan over medium-high heat.  Pat chicken dry with paper towel.  Season all over with 1/2 teaspoon salt and pepper as desired.  While oil is shimmering, add chicken and sear until cooked through and no longer pink, about 5 minutes per side.  Remove from pan and, using 2 forks, shred into bite-sized pieces.

2. 2

   Prepare ingredients

   While chicken sears, rinse all produce.  Mince garlic.  Remove and discard husks from tomatillos and cut into 1/4 inch cubes.  Cut tomato into 1/4 inch cubes.  Stack tortillas, wrap in foil, and place in oven to warm until ready to use.

3. 3

   Cook salsa suiza

   Wipe pan from chicken clean and add 1 tablespoon canola oil over medium-high heat.  When oil is shimmering, add spices and garlic and cook until fragrant, about 30 seconds.  Add tomatillos and cook until soft, about 3 minutes more.  Remove pan from heat, then add sour cream and stir to combine.  Season with 1/4 teaspoon salt and pepper as desired.

4. 4

   Make filling

   In a medium bowl, stir together spinach, shredded chicken, tomato, half of Monterey jack, and half of salsa suiza.

5. 5

   Assemble enchiladas suizas

   Place warmed tortillas on a clean dry surface.  Working with 1 tortilla at a time, add 1/2 cup filling to center and roll into a cylinder.  Place seam-side down in aluminum tin.  Repeat to form 6 enchiladas, placing 3 in each tin.  Spread remaining salsa suiza over enchiladas to mostly cover.  Sprinkle over remaining Monterey jack.

6. 6

   Bake enchiladas

   Transfer enchiladas suizas to oven and bake until filling is warmed through and cheese is bubbling, 10-12 minutes.  Dig in!