Spinach Enchiladas

1. 1

   Place 8 raw, washed spinach leaves in a pyrex form, divide the chicken on the leaves, top with the rest 8 leaves, and roll them a little bit as a taco.

2. 2

   For the Salsa: wash the tomatillos, quarter them and place in a casserole with water to cook.

3. 3

   Cook aproximately 10 minutes.

4. 4

   Put the tomatillos in a blender (without the water), add the onion, chili and salt to taste.

5. 5

   Blend well.

6. 6

   Pour the salsa over the spinach leaves.

7. 7

   Sprinkle with the mozarella cheese.

8. 8

   For those who doesn't have to look on the scale, add some tablespoons of sour cream, before adding the cheese.

9. 9

   Put the pyrex in the microwave oven and heat on high for 2 minutes.

10. 10

    Serve with rice and black beans.

No additional tips available.