I love enchiladas. While they’re usually loaded with cheese, I’ve given up on the cheesy, oozy version years ago, making way for veggie-licious versions.
When I’m cooking, I tend to reach for whatever veggies I have on hand. I tend to buy the same veggies weekly – – spinach, tomatoes, broccoli, cauliflower, and onions. These staples allow me to add to just about any dish I’m making for the week. Today, I was out of bell peppers (which I typically love to include in my enchiladas), but I had plenty of other options to use, which you see below.
The sauce for these enchiladas REALLY make the dish. I leaned on a recipe from Skinnytaste that I’d tried years ago. You guys are going to love this one. With just a few simple ingredients, this sauce comes together quickly, and you’re never going to want to go back to jarred sauce again.
Jenny Craig Recipe Creation: Spinach and Chicken Enchiladas | No Thanks to Cake
For the Enchilada Sauce
- cooking spray
- 1 tsp. garlic, minced
- ¾ cup tomato sauce
- ⅓ cup chicken broth + 1 Tbsp.
- ½ Tbsp. canned chipotle pepper, minced
- ¼ tsp. chipotle chile powder
- ¼ tsp. ground cumin
- ⅛ tsp. coarse salt
- pepper to taste
- dash of cayenne, if desired
For the Enchiladas
- 1 Jenny Craig Chicken Street Tacos
- 2 cups spinach, raw
- ¼ cup red onion, sliced
- ½ roma tomato, sliced
- salt and pepper
- cooking spray
- garnish: diced tomato, jalapeno, onion
- Preheat oven to 375 degrees.
- Add garlic to a small saucepan, sprayed with cooking spray. Saute for about 1 minute, until fragrant. Add remaining sauce ingredients and bring to a boil. Reduce to low and to a simmer for 7-8 minutes.
- In a small skillet prepared with cooking spray, add onions and spinach heating to medium heat. Add salt and pepper to the spinach, which will allow it to wilt. Cook for 4-5 minutes, stirring often until the spinach is done. Add sliced tomato for the last minute.
- Cook your chicken tacos in the microwave for 2 minutes. Move filling to a small bowl, separating out the filling from the tortillas. Add 1/4 cup of enchilada sauce and veggie mixture to the bowl and stir to combine.
- Divide mixture amongst the four tortillas. Roll and place fold down into a baking dish, sprayed with cooking spray. Top with an additional 1/4 cup of enchilada sauce.
- Bake 15 minutes at 375 degrees. Remove from oven and garnish. Enjoy!
Click here to see a full listing of my Jenny Craig Recipe Creations!
Disclaimer: I receive a program discount from Jenny Craig; however, all of the opinions and comments about the program are exclusively my own and do not necessarily represent that of the brand.