Gluten & Dairy Free Spinach And Chicken Enchiladas
A delicious alternative to traditional enchiladas
Servings 12 enchiladas
Equipment
- 9x13 baking dish
- Skillet
Ingredients
- 2 TBS olive oil
- 1 bunch spinach
- 1 lb chicken or other meat
- 16 oz tomato sauce
- 5 oz chopped green chilles can
- 2 tsp apple cider vinegar
- 2 tsp minced garlic
- 12 corn tortillas
- ½ cup dairy free cheddar-style cheese optional
Instructions
- Cook ground chicken in deep skillet, then set aside in bowl. In the same skillet, toss spinach leaves (remove stems!) in oil then press spinach together in pan and let cook for 1 minute. Flip over and cook an additional minute.
- Combine tomato sauce, chiles, vinegar, and garlic in bowl. Set aside 1 cup of the sauce, then combine the rest of the sauce with chicken & chopped spinach in skillet. Simmer 5 min, stirring occasionally.
- Preheat oven to 350.
- Spread about 1/3-1/2 of the cup of extra sauce on the bottom of a 9x13 baking dish, just enough to cover it. Spoon filling into warmed tortillas, roll, and add to baking dish.
- Top with remaining sauce and dairy free cheese {if desired,} then bake 15 minutes.
Notes
- To keep our meal dairy free, we topped our enchiladas with guacamole and it was amazing!