My family LOVES my enchiladas, but I wanted to try something different this time. I decided to take some flavors that I know my family enjoys and make a new type of enchilada. I went in the Greek direction using spinach, olives, and my favorite…feta! I crossed my fingers and hoped for the best. Well, they were AWESOME, so I just had the share the recipe.

Ingredients

3 grilled chicken breast

2 cups baby spinach

1/2 sliced olives

1 diced medium tomato

1/3 cup feta

8 flour tortillas

Greek dressing

balsamic glaze

First, I marinated the chicken breast in Greek dressing for 30 minutes, then grilled them and chopped them up.

Pre-heat the oven to 425º

Next, I started on my mixture by putting together the chicken, spinach, olives, tomatoes, and feta (save a sprinkle of feta for the top of the enchiladas). Drizzle the mixture with some Greek dressing and toss.

Now it’s time to for assembly. Put some of the mixture into the tortillas and roll them up. Line them up in a casserole dish.

Sprinkle your remaining feta on the top of the enchiladas and drizzle them all with balsamic glaze.

Bake for 15-20 minutes, until the edges of the tortillas start to crisp up.

I hope you give them a try. They were delicious!

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Greek-Inspired Enchiladas

A new take on enchiladas. Inspired with Greek flavors like spinach, feta, and olives.

Course Main Course

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Servings 8 enchiladas

Ingredients

• 3 grilled chicken breast
• 2 cups baby spinach
• 1/2 sliced olives
• 1 diced medium tomato
• 1/3 cup feta
• 8 flour tortillas
• Greek dressing
• balsamic glaze

Instructions

1. First, I marinated the chicken breast in Greek dressing for 30 minutes, then grilled them and chopped them up.
2. Pre-heat the oven to 425º
3. Next, I started on my mixture by putting together the chicken, spinach, olives, tomatoes, and feta (save a sprinkle of feta for the top of the enchiladas). Drizzle the mixture with some Greek dressing and toss.
4. Now it's time to for assembly. Put some of the mixture into the tortillas and roll them up. Line them up in a casserole dish.
5. Sprinkle your remaining feta on the top of the enchiladas and drizzle them all with balsamic glaze.
6. Bake for 15-20 minutes, until the edges of the tortillas start to crisp up.