Yum, yum. Last night’s dinner was quick, easy and tasty! We had spinach and chicken enchiladas with a little bit of spanish rice on the side, and it was a hit. You can find the recipe here. One thing that helped make this recipe all that much easier is that I cooked chicken in my BFF, the crock pot, the night before, so I just had to reheat it last night.
I’ve made homemade enchiladas before, but I feel like these were a much healthier version. In that past, I’d stuff flour tortillas with chicken and cheese, smother it in enchilada sauce and then cover with more cheese. This version was used with whole wheat tortillas, and a mixture of chicken, onion, spinach and tomatoes. Much better. :) The only thing I’d change in the future is maybe adding more tomatoes on top as it’s baking – it looked dry, but really wasn’t because the mixture inside was so juicy, but I’d personally just prefer a little something more on top. All in all, it was super yummy and filling and it’s going on the list of favs!