The green in the title refers to the spinach used in the stuffing as well as the tomatillo salsa used in the sauce. To keep the saturated fat levels in check, these enchiladas are made with reduced-fat cheese.
2 tbsp. olive oil
2 garlic cloves, chopped
1/2 large onion, chopped
2 tsp. ground cumin
2 boxes (10 oz. each) frozen chopped spinach, thawed and squeezed dry
1 jar (16 oz.) tomatillo salsa
1 1/2 lb. rotisserie chicken, skin removed, meat shredded (about 2 cups)
Salt and freshly ground black pepper
3 flour tortillas (8 inch)
1/2 cup shredded reduced-fat pepper Jack cheese (2 oz.)
1/4 cup cilantro leaves
1/4 cup sliced scallions, for garnish (optional)
1/4 cup light sour cream, for garnish (optional)
1. Preheat the oven to 350°F.
2. In a medium skillet, heat oil over medium heat. Add garlic, onion, and cumin and cook until onion and garlic are slightly softened, about 2 minutes. Add spinach and half of the salsa and cook until warmed through. Remove from heat and stir in chicken. Season with salt and pepper to taste.
3. Spread half of the remaining salsa on bottom of 10-inch square baking dish or ovenproof skillet. Lay 1 tortilla on salsa and spread half the filling over it. Top with another tortilla and spread remaining filling over it. Top with last tortilla. Spread remaining salsa over tortilla and scatter cheese on top.
4. Bake for 20 minutes or until heated through and cheese has melted. Remove from heat and let stand 5 minutes before cutting into 4 wedges. Serve topped with 1 tablespoons each cilantro, scallions, and sour cream, if desired.