Something exceptional happened the other day. Everyone, all six of us, were home . . . at the same time . . . during the dinner hour. And we shared a meal together. When my kids were younger we ate together all the time. But they’re older now and it’s harder and harder to find a time when all six of us can sit down and enjoy a meal at the same time. The 19-year-old works two jobs and the 15-year-old spends more and more time with friends, work, or other activities. But the other night we had all six home for dinner. All of us around the table; and it was so much fun!
My husband served up the piping hot enchiladas. Chopped tomatoes, shredded lettuce, sliced avocado (no guacamole this time), and salsa were passed around for everyone to dress up their enchilada. We settled in, enjoying those first bites. It wasn’t long before my youngest brought up a couple stories from when he was “little”. It was such fun seeing their eyes light up when my husband or I told more stories about each of them when they were younger. Some they remembered, others they didn’t. We shared embarrassing stories and funny stories, stories filled with love and good times.
I’ve heard so many people complain about the teen years with all those hormones raging, but let me tell you, I love to hear my three teens and one tween all talking, and laughing, and having fun. Don’t get me wrong, they have their moments. But this night wasn’t one of them. We had good conversation, laughter, and of course good food. Food brings memories with it. I like to think that when my kids are older, they’ll remember the fun we’ve had around the dinner table. And if they make these enchiladas, well, the memories may be that much stronger. They all like this recipe, at least for the moment. Chicken, spinach, and cheese rolled into a tortilla and topped with a mild green sauce, every savory bite pleasing to the palette.
Since we enjoyed these enchiladas so much I thought I’d share them with you, my readers. So what makes them healthy, or healthier? Well, they’re homemade, not out of a box or from a frozen package, but made from scratch, with the exception of the chicken broth. I used a reduced sodium broth for that. But everything else? Homemade. Even the tomatillo sauce. That in itself would keep the sodium lower. Greek yogurt takes the place of sour cream. This adds protein and if you use non-fat Greek yogurt like I did the fat content is lowered. I added spinach, a leafy green vegetable filled with nutrients. I added 2 cups which, when it cooks down, isn’t a whole lot. But it’s something, and I think you could easily add another cup or two of spinach to the filling, maybe more if you’re so inclined. Finally, whole wheat and whole grain tortillas increase the fiber content as well. I have to admit that this time I didn’t have any whole grain or whole wheat tortillas around, so we used plain flour tortillas. But whole wheat tortillas should work just as well. The healthiest part of the meal though, was having the whole family here eating together. Nothing better than that.
And really, most anything tastes good when you have family around the table, enjoying the time with them and strengthening those relationships. It’s good for you. It’s good for your kids. It’s good for your family. So find time this week to sit down as a family and enjoy a meal together. And try this recipe. Trust me. You’ll like it!
Does your family have a favorite dish that brings back warm memories of great times around the table? I’d love to hear about it in the comments below.
You may also enjoy these recipes!
Chicken and Spinach Enchiladas
Ingredients
- 2 c. shredded cooked chicken
- 2/3 c. finely chopped onion
- 2 c. fresh spinach tear any large pieces into smaller parts
- 4 Tbsp. chopped fresh cilantro divided
- 12 oz. shredded Monterey Jack cheese divided
- 2 Tbsp. flour
- 2 Tbsp. olive oil
- 2 c. reduced sodium chicken broth
- 1 c. non-fat Greek yogurt
- 1 1/2 c. tomatillo sauce
- 12-13 flour tortillas preferably whole grain
Instructions
- Preheat oven to 350° F. Spray a 9 x 13 pan and 8 x 8 pan with non-stick pan spray.
- In a large bowl mix together the shredded chicken, chopped onion, spinach, 2 Tbsp. cilantro, and shredded Monterey Jack cheese, reserving about 2 c. for the topping.
- Heat 2 Tbsp. olive oil over medium heat. Add the 2 Tbsp. flour to the hot oil and stir till all the flour is moistened. Add chicken broth all at once. Cook over medium heat till thickened, about 3-4 minutes, stirring constantly. Mix in Greek yogurt and tomatillo sauce.
- Using a hand blender, blend until smooth. Keep sauce warm over very low heat, stirring frequently.
- Build enchiladas by warming the tortillas slightly so they roll more easily. I usually put them between sheets of paper towel and warm the stack in the microwave for 30 seconds.
- Build enchiladas by scooping 1/4-1/3 c. filling in each tortilla. Fold one end just over the middle and continue rolling to form the enchilada. Place in the prepared pan after rolling. Eight enchiladas fit in the 9 x 13 pan and 5 enchiladas fit in the 8 x 8 pan.
- Pour tomatillo sauce evenly over prepared enchiladas. Sprinkle remaining cheese proportionately on each pan of enchiladas.
- Bake at 350° F for about 30 minutes or until bubbly and heated through. Serve with shredded lettuce, chopped tomatoes, sliced avocado, and chopped fresh cilantro.
Thanks Marie for the dinner idea. Canned salsa verde last year and still trying to use it up before this years crop of tomatillos. Can’t use the wraps either so I’m thinking I’ll make some egg wraps in place of the tortilla. Was looking for a new dinner idea. Thanks! Glad to hear you all were together. That’s my favorite part of our day, dinner, when we are all together.
Hey there Sherry – I was thinking of you when I posted this, wondering what you might substitute. 🙂 Let me know how it goes with the egg wraps. And yes, family meals are the best! Take care!
It was excellent! Had two chicken carcasses with lots of meat on them in the freezer. Made chicken stock and enchiladas yesterday with the meat. Although we used real organic sour cream. ????. Family liked the egg wraps and homemade guacamole and fermented salsa. Thanks for the idea.
Ohhh, healthy enchiladas – I’m in! What a great recipe, Marie. I will confess to never making these because of the calories but I love your creation and can’t wait to try it. It looks so fresh and delicious – beautiful!
Thanks, Robyn. They were delicious and I hope you enjoy them too! Have a great rest of the week. 🙂
What a great recipe, love that you added spinach to this.
Thank you, Cheri. It worked nice in this recipe. Glad you stopped by!
Marie, so glad to find your website. My teen and tween cooked dinner for my husband’s birthday this week and not only did they enjoy cooking but we also had a great conversation around the table. Like you, I value family meals particularly when everyone is positively contributing to the conversation. I will certainly be checking in for more of your recipes and printing this one out. They love Mexican-inspired dishes especially when they get to add their own toppings.
Trina, so glad your kids enjoy cooking and family time around the table. I think it’s so important for a healthy family. And thanks for visiting!
Thanks so much for sharing with Wednesday’s Adorned From Above Link Party.
Debi @ Adorned From Above