ingredients ONE - POT GREEN CHILE CHICKEN ENCHILADA BAKE 2 tablespoons olive oil 1 red onion (peeled, small dice, divided) 2 cups corn (shucked, fresh, cut off the cob) 1
container baby spinach (5 - ounces) 2 teaspoons cumin 1 tablespoon chili powder 1 rotisserie chicken (skin and bones discarded, shredded) 10 6 - inch corn tortillas (divided) 3 cups store - bought green enchilada sauce (divided) 1 cup Monterey Jack cheese 1/4 cup cilantro (to garnish) Kosher salt and freshly ground pepper (to taste) 1 lime (cut into wedges, to serve)
Not exact matches
Set out 4
containers (or bowls, if serving as a meal) and starting with the fresh vegetables, layer with 1/2 a cup of
baby spinach, a handful of carrots, red cabbage.
Add handful fresh, raw
baby spinach to approximate 24 - ounce
container.
I scored on this
baby spinach — only $ 2 for this
container!
2 small or 1 large spaghetti squash 1 large leek 3 cloves garlic 1
container mushrooms 1 bag
baby spinach 1/2 cup chicken stock 1/8 cup dry white wine, optional salt and pepper, to taste olive oil, for sauteeing
What you'll need: 1 bag
baby spinach 1
container mushrooms 3 cloves garlic salt, to taste pepper, to taste oil for sauteeing
Wash and chop the
spinach (or I buy the pre-washed
container of
baby spinach — worth the money for the time saved)