How to make it

  • In large heavy skillet(I used cast iron), cook meat with onion and garlic over medium heat, until meat is done, but not over brown.
  • Add torn spinach and stir and heat for just a couple minutes, until it's all starting to wilt.
  • Drain well.
  • Add mixture back to skillet and add the crema, 1-3 chipotles(I used all that are in the can) and all the adobo sauce, salt, pepper and half the shredded cheese.
  • Mix well(no need to reheat, just mix it up well)
  • Fill and roll tortillas enchilada or burrito style and place them seam side down in a lightly greased casserole dish. (I used a large cast iron pan, instead :)
  • Pour the salsa verde over the enchiladas and add the rest of the shredded cheese.
  • Bake at 350 for 30-40 minutes, until heated through and cheese is melted.
  • Serve with fresh cilantro, more sour cream or crema, and olives.

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