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Spring Enchiladas with Cilantro-Lime Sauce

AuthorMaria
Spring Chicken and Veggie Enchiladas with Cilantro-Lime Sauce
Yields6 Servings
For sauce:
 ¾ cup cilantro, leaves removed
 3 green onions, green parts only
 2 garlic cloves, peeled
 1 jalapeno, seeds removed
 1 lime, juiced
 1 ½ cups thick, plain yogurt
 ½ tsp salt
For enchiladas:
 18 asparagus spears, trimmed
 2 chicken breasts, cooked and shredded
 2 tbsp avocado oil
 5 green onions, diced
 1 cup radishes, diced
 6 cups spinach, stems removed and leaves chopped
 salt and pepper, to taste
 1 ½ cups shredded mozzarella cheese, divided
 6 8-inch wheat tortillas
1

Place cilantro, green onions, garlic, jalapeno, and lime juice in a blender or food processor and pulse until finely chopped. Add the yogurt and salt and blend until combined.

2

Preheat the oven to 400°F.

3

Place asparagus on a baking sheet in a single layer. Toss with 1 tablespoon of the oil, salt and pepper. Roast in oven for 7-10 minutes, depending on the size of the spears. You still want them to be crisp.

4

Heat the remaining oil in a large skillet over medium heat. Add the onion and cook for about 2-3 minutes, until softened. Add radishes and cook for about 3-5 minutes, or until just soft. Stir in the spinach and let the leaves wilt (this may take 2 or 3 batches). Remove from heat and season mixture with salt and pepper.

5

In a large bowl, combine shredded chicken, cooked veggie mixture, ½ cup of the mozzarella, and ½ cup of the cilantro-lime sauce.

6

Cover the bottom of a large baking dish with a thin layer of the cilantro-lime sauce. One by one, lay out a tortilla and spread the chicken and veggie mixture down the center and top with 3 pieces of asparagus. Roll the enchiladas up tightly and place face down in the baking dish. Cover with the remaining sauce and mozzarella cheese.

7

Bake for 20 minutes, or until cheese has melted and tortillas have browned slightly. If desired, garnish with additional radishes, cilantro and lime slices. Enjoy!

Category,

Ingredients

For sauce:
 ¾ cup cilantro, leaves removed
 3 green onions, green parts only
 2 garlic cloves, peeled
 1 jalapeno, seeds removed
 1 lime, juiced
 1 ½ cups thick, plain yogurt
 ½ tsp salt
For enchiladas:
 18 asparagus spears, trimmed
 2 chicken breasts, cooked and shredded
 2 tbsp avocado oil
 5 green onions, diced
 1 cup radishes, diced
 6 cups spinach, stems removed and leaves chopped
 salt and pepper, to taste
 1 ½ cups shredded mozzarella cheese, divided
 6 8-inch wheat tortillas

Directions

1

Place cilantro, green onions, garlic, jalapeno, and lime juice in a blender or food processor and pulse until finely chopped. Add the yogurt and salt and blend until combined.

2

Preheat the oven to 400°F.

3

Place asparagus on a baking sheet in a single layer. Toss with 1 tablespoon of the oil, salt and pepper. Roast in oven for 7-10 minutes, depending on the size of the spears. You still want them to be crisp.

4

Heat the remaining oil in a large skillet over medium heat. Add the onion and cook for about 2-3 minutes, until softened. Add radishes and cook for about 3-5 minutes, or until just soft. Stir in the spinach and let the leaves wilt (this may take 2 or 3 batches). Remove from heat and season mixture with salt and pepper.

5

In a large bowl, combine shredded chicken, cooked veggie mixture, ½ cup of the mozzarella, and ½ cup of the cilantro-lime sauce.

6

Cover the bottom of a large baking dish with a thin layer of the cilantro-lime sauce. One by one, lay out a tortilla and spread the chicken and veggie mixture down the center and top with 3 pieces of asparagus. Roll the enchiladas up tightly and place face down in the baking dish. Cover with the remaining sauce and mozzarella cheese.

7

Bake for 20 minutes, or until cheese has melted and tortillas have browned slightly. If desired, garnish with additional radishes, cilantro and lime slices. Enjoy!

Spring Enchiladas with Cilantro-Lime Sauce

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