Spinach Enchiladas

Directions

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.