Enchiladas Verde, Michael style

Abbey liked this so much, she said I ought to blog it. Sadly, none of my pics turned out. But here's the recipe anyway.

This is an improvised weeknight meal based on my memory of Enchiladas Suiza. Not guaranteed accurate, but tasty. In a way, enchiladas are my default dinner dish. If I can't think of anything else to make, I just make enchiladas. If I want a red sauce instead of green, I make a sauce of reconstituted New Mexico or Ancho chiles, broth of some sort, and tomato sauce. Tonight I was thinking fondly of Suiza though. Though this is usually made with Swiss cheese (the "Suiza" part), I used mozzarella for the topping and neufchatel in the filling, lower in fat but just as good.

Ingredients:

four tortillas. I used small, high-fiber, low carb (and cal) La Tortilla Factory whole wheat tortillas.

1 chicken breast

1/2 can diced green chiles

1/3 cup neufchatel

chicken broth

a bag of fresh spinach

some shredded mozzarella

Salsa verde- I used Herdez, it's pretty good stuff

Directions:

Preheat oven to 400 degrees. Brown the chicken breast in a pan with a little olive oil. once you've turned to the second side, lower the heat, put a little chicken broth in the pan and cover, let it braise on medium low until tender.

Meanwhile, put a quarter cup of salsa verde in a 8 inch square baking dish. Put the spinach in a pan and saute briefly, until the leaves are just wilted. Drain and/or blot dry. Chop it up and mix with the green chiles and neufchatel in a bowl.

When the chicken is done, slice it thinly against the grain and crumble slightly. sprinkle with salt, pepper, cumin and chili powder. Add it in with the spinach-cheese-chile mixture and combine thoroughly.

stuff a tortilla with the mixture and fold in two lengthwise. Place on its side in the dish. repeat. in the end, cover the enchiladas entirely with salsa verde. Top with some shredded mozzarella and toss in the oven.

When the mozzarella is starting to brown, it's time to get them out. Enjoy!