2 Tbsp. canola oil

3/4 cup diced onion

1 Tbsp. minced garlic

2 tsp. ground cumin

1 tsp. Mexican oregano

1 6 oz bag fresh baby spinach

1 C cream cheese

1 can evaporated milk

1 ½ C shredded chicken breast (poached or store bought rotisserie)

1 small sweet potato, peeled, diced and roasted

1 C shredded Monterey Jack cheese, divided

2 C green enchilada sauce (high quality store bought or see recipe sidebar)

6 corn tortillas

Chopped scallion, tomato, sour cream, avocado & cilantro for garnish



Heat 2T oil in a large skillet over medium high heat. Add diced onion, minced garlic, ground cumin and oregano.  Cook until onion is translucent and garlic and spices are fragrant but not browned.  Add fresh baby spinach, cream cheese and evaporated milk. Lower heat and cook until cream cheese is melted and sauce is smooth and creamy. Fold in shredded chicken, roasted sweet potatoes and ½ C of the cheese. Taste for salt and pepper.  Remove from heat and set aside while you prepare the tortillas.


Place a couple of sheets of paper toweling on a large dinner plate.  Top with a single corn tortilla. Spray both sides of tortilla lightly but thoroughly with pan spray. Top with a second tortilla and spray the top side with pan spray. Continue with this process until all tortillas are stacked and sprayed. Fold up the overhanging paper towel to cover tortillas. Invert paper towel wrapped tortilla package on dinner plate so that tortillas are completely covered.  Microwave on high for 1 minute or until tortillas are soft and pliable.  Remove from microwave and cool slightly before proceeding. *see video prep 


Preheat oven to 350 degrees. Spray baking dish lightly with pan spray and set aside. 

Spread 1 C prepared enchilada sauce (see recipe side bar) on bottom of a baking dish. Fill each tortilla with 1/3 C filling, then roll. Place enchiladas in dish, seam side down, then top with remaining 1 cup sauce. Sprinkle with remaining ½ C cheese, and bake until cheese melts and tortillas brown on the edges, 15–20 minutes. Serve enchiladas topped with chopped scallion, tomatoes, avocado and cilantro.


½ # tomatillos, outer husk removed and halved

½ white onion, cut into thick slices

1 ea poblano pepper

1 ea jalapeno pepper (optional)

2 ea garlic cloves

1 C fresh cilantro leaves, packed

1 t fresh lime juice

1 t brown sugar

1 t olive oil or pan spray

freshly ground black pepper and salt


Prepare Sauce:  Place tomatillos, onion slices, garlic, poblano & jalapeno peppers in a bowl and toss lightly with olive oil.  Line a rimmed baking sheet with foil and top with vegetables.  Roast the vegetables under a broiler, turning as needed, until the vegetables are nicely charred on all sides. Transfer vegetables to a bowl and cover with plastic film and let steam until cool. (Once cooled you may peel the charred skin off the peppers, but I like the rustic char the skin adds to the finished sauce so I skip that step.)

Transfer vegetables to the work bowl of a food processor.  Pulse the vegetables with the cilantro, sugar and lime juice until roughly chopped.  Season to taste with salt and pepper.  You may need to add a little water or stock if sauce is too thick.  Set aside.