chicken and spinach enchilada recipe
The Best chicken and spinach enchilada recipe
I’m so excited to share this recipe for chicken and spinach enchiladas with you. As a busy mom, I’m always on the lookout for dishes that are quick, easy, and delicious – and this one fits the bill perfectly. I first discovered this recipe when I was looking for a new way to use up leftover chicken and spinach.
It’s become a staple in our household, and I love making it for family gatherings and special occasions. The best part? It’s incredibly healthy, with plenty of protein, fiber, and vitamins from the spinach and chicken.
Plus, it’s easy to customize with your favorite toppings and fillings. My kids adore helping me assemble the enchiladas, and they’re always a hit at school lunches or potlucks. I’ve even started serving them at dinner parties – they’re that good!
One of my favorite things about this recipe is how versatile it is. You can make it in advance and refrigerate or freeze it for later, making it perfect for busy weeknights or meal prep. And when you do finally sit down to enjoy it, the combination of tender chicken, flavorful spinach, and creamy sauce is just irresistible.
My family asks for it all the time – it’s become one of our go-to comfort foods. So if you’re looking for a new recipe to try out, give these chicken and spinach enchiladas a shot – I promise you won’t be disappointed! This dish has become a staple in our household because of its simplicity and flavor.
With just a few ingredients, you can create an incredible meal that everyone will love.
Chicken and Spinach Enchilada Recipe
These chicken and spinach enchiladas are filled with a creamy, savory mixture of shredded chicken, wilted spinach, and melted cheese, all wrapped in soft corn tortillas. They are topped with a rich red enchilada sauce and more cheese, then baked until bubbly and golden.
🥘Ingredients
For the Filling
For the Enchilada Sauce
For Assembly
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Chicken and Spinach Enchilada Recipe Works
This recipe is always a good idea for any occasion – whether you’re looking for a quick weeknight dinner or want to impress guests at a party. The best part?
It’s incredibly easy to make ahead of time and reheat as needed. Simply thaw the enchiladas overnight in the fridge or reheat them in the microwave or oven until hot through.
You can also store them in an airtight container in the fridge for up to three days or freeze them for up to two months. Serve hot with your favorite toppings – we love adding diced tomatoes, shredded lettuce, diced avocado, or sour cream.
❓ Frequently Asked Questions About Chicken and Spinach Enchilada
Q: What type of cheese should I use in this recipe?
For this recipe, I like to use a blend of cheddar and Monterey Jack cheese. You can also experiment with other types of cheese, such as Pepper Jack or Colby.
Q: Can I make this recipe without tortillas?
Yes, you can make this recipe without tortillas! Simply layer the chicken mixture with the spinach and cheese in a baking dish or individual ramekins.
Q: How do I prevent the tortillas from becoming too soggy?
To prevent the tortillas from becoming too soggy, be sure to dip them in hot water before assembling the enchiladas.
Q: Can I use frozen spinach instead of fresh?
Yes, you can use frozen spinach instead of fresh! Just thaw it according to package instructions before using.
Q: What if I don’t have any leftover chicken on hand?
No problem! You can easily cook boneless chicken breasts or thighs in advance and then shred or chop them up for this recipe.