1 Tbsp olive oil
1 Tbsp butter
1/2 onion, chopped
4 green onions
4 cloves garlic, minced
15 oz jar salsa verde
1 1/2 tsp cumin, separated
10 oz bag fresh spinach, chopped
8 oz cream cheese
1-3 lbs. chicken breasts, cooked and chopped
18 flour tortillas, taco size
10 oz fire roasted, diced tomatoes
8 oz pepper jack cheese, shredded
Spray baking pan with nonstick spray.
In large pan, cook onions and garlic in olive oil and butter until translucent.
Add 3/4 of salsa verde and 1 tsp cumin. Turn up heat and let reduce a little.
Add spinach, letting it cook down and wilt.
Turn heat to very low and break off pieces of cream cheese and stir until melted.
Add chopped chicken. Turn off heat.
Put a large spoonful of the filling into a tortilla and lay seam side down on the baking sheet. Cover and put into refrigerator until ready to bake.
In blender, add remaining salsa verde, 1/2 tsp cumin, and can of tomatoes. Blend until smooth. This makes enough for two recipes, so store half for later.
Bake uncovered at 350° for 30 minutes. Drizzle desired amount of sauce on each enchilada and sprinkle with pepperjack cheese. Bake 10 more minutes.
Leftovers can be rewarmed in a 375° oven until hot.
