June 4, 2013


Recipe adapted from Southern Living.

  • 1 cup Vidalia onion, diced
  • 1-2 garlic cloves, minced
  • 1 Tbsp. vegetable oil
  • 2 cups fresh spinach
  • ½ cup fresh green onions, chopped
  • 3 cups cooked organic chicken, shredded
  • 1 (8 oz) package neufchatel cheese, cubed and softened
  • 2 cups (8 oz) shredded pepper Monterey Jack cheese (you can use Mexican blend or Pepper Jack cheese too!)
  • ½ cup chopped fresh cilantro (reserve some for garnish)
  • 8 small whole wheat tortillas
  • PAM cooking spray
  • Pico de Gallo* (recipe below)

*Pico de Gallo:
  • Fresh cilantro, chopped
  • 3 small vine-ripened tomatoes
  • Red onion, chopped
  • Green onions, chopped
  • Fresh lime juice
  • Freshly ground salt and pepper 
  1. Mix all ingredients in a bowl. Carefully stir, as to not bruise or mash the ingredients.
I eyeballed all ingredients and used equal amounts for the most part. The beauty is you can make it however your tastebuds prefer!

  1. Preheat oven to 350°F.
  2. Sauté the onions and garlic in the oil in a shallow pot over medium heat until translucent, about 5 minutes.
  3. Add the spinach and green onions; sauté for 1 to 2 minutes, then stir in the chicken, cheeses, and cilantro. Cook, stirring constantly for 5 minutes until cheeses are melted. Add salt and pepper to taste.
  4. Spoon about ¾ cup chicken mixture down the center of each tortilla; roll up tortillas once the mixture has been evenly distributed among all tortillas.
  5. Place rolled tortillas, seam-side down, in a lightly greased 9x13" baking dish. Bake at 350°F for 30 minutes or until golden brown.
  6. Once the dish has been removed from the oven, top with Pico de Gallo and enjoy :)

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