Another great recipe from Maggie Christopher, holistic nutrition counselor.

Chicken Verde – Serves 4 to 6. This chicken dish can simply be eaten over brown rice or you can roll the filling into enchiladas. These enchiladas can easily be frozen into serving sized containers before baking. Using 4 small Serrano chilies makes this dish a medium spice so adjust accordingly. Just a reminder to start this recipe with baking the chicken covered at 425 for approximately 40 minutes.

Sauce
1 pound fresh tomatillos, husks removed

1 small onion, skins removed and ends trimmed

4 or 5 cloves garlic, peeled

4 Serrano chilies, seeds removed

¼ cup tightly packed cilantro

1 tablespoon extra virgin olive oil

1 cup organic chicken broth

Sea salt to taste

Enchiladas
1 tablespoon extra virgin olive oil

1 small onion, finely diced

3 cloves garlic, crushed

2 teaspoons cumin

½ teaspoon sea salt

2 small zucchini, diced small

2 cups chopped fresh spinach

½ cup chopped cilantro

2 to 3 cups shredded cooked organic chicken (about 3 chicken breasts)

Brown rice or whole grain wraps depending on how you’re preparing this dish.

1. Preheat oven to 375 degrees F. Oil a 9 x 13-inch casserole dish.
2. Sauce: Place all of the ingredients for the sauce in the blender and blend on high until smooth.
3. Filling: Heat a large skillet over medium heat, add olive oil and diced onions for 5 minutes or until soft. Add the garlic, cumin, and sea salt and sauté another minute. Remove from heat. Add raw spinach, zucchini and cilantro. If making the chicken over rice, simply combine the shredded chicken with the veggie mixture and mix well with the sauce.
4. If making enchiladas, wrap the chicken mixture mixed with some sauce in a tortilla and then cover with additional green sauce. Cover with a lid or foil and bake 50 minutes or until sauce is bubbly.