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
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)
- Preheat oven to 350 degrees. Lightly grease a baking dish and set aside.
- 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.
- 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.
- Bake for 15-20 minutes or until golden. Serve immediately topped with sour cream (or Greek yogurt) and salsa.
Source: The Spiffy Cookie original