Spinach Enchiladas

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 24 big spinach leaves
• 1 cooked and flaked chicken breast
• 5 tablespoons grated mozzarella cheese
• 1/2 lb tomatillo (about 7)
• 1/4 onion
• 1 small chili (serrano)
• salt

Recipe

• 1 place 8 raw, washed spinach leaves in a pyrex form, divide the chicken on the leaves, top with the rest 8 leaves, and roll them a little bit as a taco.
• 2 for the salsa: wash the tomatillos, quarter them and place in a casserole with water to cook.
• 3 cook aproximately 10 minutes.
• 4 put the tomatillos in a blender (without the water), add the onion, chili and salt to taste.
• 5 blend well.
• 6 pour the salsa over the spinach leaves.
• 7 sprinkle with the mozarella cheese.
• 8 for those who doesn't have to look on the scale, add some tablespoons of sour cream, before adding the cheese.
• 9 put the pyrex in the microwave oven and heat on high for 2 minutes.
• 10 serve with rice and black beans.