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Quick & Easy Make Ahead Enchiladas Verdes
Quick & easy enchiladas verdes are perfect for a weeknight. Prep ahead of time and reheat when you're ready for the most satisyfing dinner.
Prep
—
Cook
—
Total
25 min
Serves
2
Instructions
- 01
Preheat oven to 375° F.
- 02
In a medium bowl, mix together shredded chicken, ⅓ c salsa, spinach, cheese, and taco seasoning. Set aside.
- 03
Spread 2 tbsp of salsa evenly across the bottom of an 8"x8" casserole dish.
- 04
Heat olive oil in a skillet over medium heat.
- 05
One at a time, quickly fry a tortilla (about 10 seconds on each side) to make it pliable. Let some of the oil drip off before transfering to a plate to stuff.
- 06
Spoon about 3 tbsp of chicken mixture onto tortilla and roll. Transfer to prepared dish, seamside down.
- 07
Repeat step 5 until all enchiladas are in the pan. Don't be afraid to really squish them together, they will all fit.
- 08
In a small bowl, mix together topping ingredients. Spread in an even layer over the enchiladas.
- 09
Bake enchiladas for 15 minutes, or until edges are crispy and top starts to brown.**
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