Chicken and Spinach Enchiladas

Whenever I go to a Mexican restaurant, I tend to gravitate towards certain items every time. One particular thing I enjoy ordering is a cheesy spinach and chicken dish (usually called Pollo Adobe). Inspired by a craving I decided to make single serving enchiladas stuffed with a similar blend of ingredients.

I made them slightly healthier by using whole wheat tortillas and Laughing cow cheese instead of queso and they hit the spot. I actually wish I had made a full-sized batch to have leftovers to enjoy, but thankfully it’s easy enough to make for the next time the craving strikes!

One year ago: Chocolate Peanut Butter Mug Cake

CHICKEN AND SPINACH ENCHILADAS

Serves 1

Ingredients:

1/2 cup chopped chicken

Large handful fresh spinach

2 Tbsp chopped red bell pepper

1.5 oz. (2 wedges) Laughing Cow garlic and herb light spreadable cheese

2 whole wheat tortillas

2 Tbsp shredded pepperjack

Large pinch dried or fresh cilantro (optional)

Sour cream or plain Greek yogurt (I used 0% Chobani)

Salsa

Directions:

1. Preheat oven to 350 degrees. Lightly grease a baking dish and set aside.
2. In a small skillet, sautee the chicken until almost fully cooked. Add the spinach, cover and cook until wilted. Add pepper then stir in Laughing Cow cheese until melted and distributed.
3. Divide chicken mixture between the two tortillas, spreading down the center of each. Roll up and place seam-side-down in prepared baking dish. Top with pepperjack and sprinkle with cilantro.
4. Bake for 15-20 minutes or until golden. Serve immediately topped with sour cream (or Greek yogurt) and salsa.

Source: The Spiffy Cookie original