Hands-on Time
25 Mins
Total Time
2 Hours 45 Mins
Yield
Makes 6 to 8 servings
Photo: Jennifer Davick; Styling: Lydia Degaris Pursell

How to Make It

Step 1

Preheat oven to 350°. Sauté onion and garlic in hot oil in a large skillet over medium heat 5 minutes or until tender. Add spinach and green chiles; sauté 1 to 2 minutes or until spinach is wilted. Stir in chicken and next 3 ingredients, and cook, stirring constantly, 5 minutes or until cheeses melt. Add salt and pepper to taste. Spoon about 3/4 cup chicken mixture down center of each tortilla; roll up tortillas.

Step 2

Place rolled tortillas, seam sides down, in a lightly greased 13- x 9-inch baking dish. Lightly coat tortillas with cooking spray.

Step 3

Bake at 350° for 30 to 35 minutes or until golden brown. Top with Tomatillo Salsa.

Step 4

To Make Ahead: Prepare recipe as directed through Step Cover and chill overnight. Let stand at room temperature 30 minutes. Uncover and proceed as directed in Step

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