- 1/2 pound tomatillos
- 3 Mexican Chiles (I bought these at the farmers market, they looked a lot like anaheim peppers, but had more heat, you could sub 2 poblano peppers and a jalapeno or 2)
- 4 cloves garlic
- 1/2 yellow or sweet onion, chopped
- 1 tbsp of fresh cilantro
- 1-1.5 pounds chicken breast
- 1 can (10oz) black beans, drained
- 8 oz. fresh spinach, chopped (approx. 3 cups)
- 12-18 corn tortillas
- 1 1/2 cup shredded cheese
In a large frying pan add raw chicken (I cut the breasts in half but this isn't necessary), beans and 1/2 of the salsa that was just made. Cover and bring to a boil. Once boiling, turn heat down to low and cook for 2 more hours, stirring occasionally. After 2 hours the meat should begin to shred. Uncover and cook for 20 more minutes to allow some moisture to escape. Pull off heat and stir in chopped spinach.
Now its time to assemble the enchiladas. Preheat oven to 350 and grease a 12 by 9 baking dish. After greasing, spoon a little of the salsa (that was set aside earlier) onto the bottom of the pan to coat it. Then take one tortilla (if they are dry, wrap them in a towel and microwave for 45-60 seconds to loosen up) sprinkle a little cheese on it, spoon the spinach chicken mixture, spoon a little salsa, wrap, and place in the baking dish. Continue until you have no more space. I made 12 enchiladas and had a little corner in the dish open that i just filled with the leftover filling. Pour the remaining salsa over the top making sure each enchilada is evenly covered and plenty of salsa is in the creases. Sprinkle the remaining cheese over the top and place in over for 12 minutes until cheese is nice and melted. Serve with sour cream, avocado, shredded lettuce, tomatoes, pico de gallo, anything that tickles your fancy!
This is a dish that I like to make on Sundays and separate out for my lunches because it packed with nutrients, tastes great, and reheats perfectly in the microwave!
SIBO- Friendly Substitute!
Make tomatillo salsa the same way, omitting the garlic and onions, and adding 1-2 tbsp. garlic infused oil. Using this tomatillo salsa, make stuffing the same way.
While stuffing is cooking, blanche 1 bunch of collard green leaves. To blance bring a 4 (or more) quart sauce pan of water to a boil. Place a few leaves in the boiling water for 30 seconds, and immediately take out and submerge into ice water to stop the cooking. These blanched leaves will be the "tortillas".
Assemble the tortillas the same as above, using the blanched collard greens instead of corn tortillas. If you are also cutting dairy out of your diet, omit the cheese.