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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Preheat the oven to 350F.
Heat the olive oil in a skillet over medium heat and cook the onion for 8 minutes, stirring occasionally. Add the garlic, oregano, cumin, pepper, and salt and cook for 30 seconds until fragrant.
Add the shredded chicken, Greek yogurt, and 1/2 cup salsa verde. Mix until the yogurt coats the entire mixture and it turns creamy.
Add the spinach and cover the pan for 3 to 5 minutes until it wilts, then stir it into the filling.
Stir in 4 oz of the shredded cheese until melted and creamy, then remove from the heat.
Spread 1/2 cup salsa verde over the bottom of a baking dish.
Fill each tortilla with about 1/3 to 1/2 cup of filling, roll, and place seam-side down in the dish.
Pour the remaining salsa verde over the top and sprinkle with the last 2 oz of cheese.
Bake uncovered for 30 minutes until golden brown. Let rest at least 10 minutes before serving so the creamy filling sets. Top with sour cream, guacamole, pico de gallo, and shredded lettuce.
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Greek yogurt gives creaminess without heaviness - adjust the amount so the filling is thick enough to scoop, not soupy.
Extra filling makes a great high-protein snack the next day, no tortilla required.
Wilt the spinach with the lid slightly ajar to trap just enough steam and keep the greens bright.
Best with homemade sourdough tortillas.
Can I use a different cheese?
Yes, you can substitute Monterey Jack or dairy-free shreds instead of Mexican cheese.
What can I use instead of Greek yogurt?
You can use sour cream or cream cheese for a richer version, or fat-free Greek yogurt to reduce total fat.
Can I make this dish spicier?
Yes, add roasted poblanos or jalapenos for spice.
How can I store leftovers?
Refrigerate leftovers in an airtight container up to 4 days. Freeze and thaw overnight before reheating.
Can I make this dish ahead of time?
Yes, assemble, cover tightly, and refrigerate up to 24 hours before baking.
