Spinach Enchiladas: A Delicious Low-Carb Twist
Embarking on a culinary adventure to create a healthier version of a classic dish, my daughter and I decided to innovate our traditional enchiladas by swapping out corn tortillas for fresh spinach leaves. This simple yet delightful substitution not only reduced the carbohydrate content but also infused the dish with vibrant colors and nutritional benefits. In this recipe, we’ll guide you through making these spinach enchiladas, complete with a fresh tomatillo salsa that adds a zesty kick, perfect for anyone looking to indulge guilt-free.
Ingredients
| Ingredient | Quantity |
|---|---|
| Raw spinach leaves | 16 |
| Cooked chicken breast | 24 ounces |
| Mozzarella cheese | 1 cup |
| Onion | 1 medium |
| Salt | ½ teaspoon |
| Tomatillos | 5 medium |
| Chili pepper (optional) | 1 (to taste) |
| Sour cream (optional) | To taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 129 |
| Total Fat | 6.2 g |
| Saturated Fat | 2.2 g |
| Cholesterol | 30.1 mg |
| Sodium | 144.8 mg |
| Total Carbohydrates | 7.2 g |
| Dietary Fiber | 3 g |
| Sugars | 3 g |
| Protein | 12.5 g |
Preparation Time
| Activity | Duration |
|---|---|
| Prep Time | 30 minutes |
| Cook Time | 20 minutes |
| Total Time | 50 minutes |
Instructions
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Prepare the Spinach Leaves: Begin by carefully washing 16 raw spinach leaves under cold water to remove any dirt or impurities. Pat them dry with a clean kitchen towel. You will need 8 leaves for the bottom layer and 8 leaves to cover the filling.
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Assemble the Enchiladas: In a glass Pyrex dish, lay 8 of the cleaned spinach leaves flat. Evenly distribute the 24 ounces of cooked chicken breast over the spinach leaves. Then, place the remaining 8 spinach leaves on top, gently pressing them down and rolling them slightly to create a taco-like shape.
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Make the Tomatillo Salsa: For the salsa, wash 5 medium tomatillos thoroughly and quarter them. Place the quartered tomatillos in a casserole dish filled with enough water to cover them, and set on the stove over medium heat. Allow them to cook for approximately 10 minutes or until they soften.
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Blend the Salsa: Once cooked, remove the tomatillos from the heat and drain the water. Transfer the tomatillos into a blender, adding in 1 medium chopped onion and a chili pepper (if using) along with ½ teaspoon of salt. Blend until you achieve a smooth consistency. Taste the salsa and adjust the salt as needed.
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Combine and Bake: Pour the tomatillo salsa generously over the spinach enchiladas in the Pyrex dish, ensuring they are well covered. Sprinkle 1 cup of mozzarella cheese on top for a deliciously cheesy finish. If you’re feeling indulgent and aren’t watching your calories, you may wish to add some tablespoons of sour cream on top of the salsa before adding the cheese.
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Microwave: Place the Pyrex dish into the microwave and heat on high for about 2 minutes, or until the cheese is melted and bubbly. This quick cooking method allows you to enjoy your meal without much fuss.
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Serve: Once heated, remove the dish from the microwave and let it cool for a moment. Serve your delightful spinach enchiladas with a side of rice and black beans for a complete meal that’s not only satisfying but also packed with flavor and nutrients.
Final Thoughts
These spinach enchiladas are a testament to how a little creativity in the kitchen can yield delicious results that align with your health goals. By using spinach leaves in place of traditional tortillas, you not only cut down on carbohydrates but also increase the nutritional profile of the dish, making it a perfect fit for families looking to make healthier choices without sacrificing taste. Enjoy this easy recipe as a nutritious and satisfying dinner that everyone will love!
This delightful dish is not just a recipe; it’s an invitation to explore the joys of cooking with your loved ones while maintaining a focus on health and well-being. Bon appétit!
