spinach chicken enchiladas recipe

Written ByJenny Smyth Posted on
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The Best spinach chicken enchiladas recipe

I’m so excited to share with you my favorite spinach chicken enchiladas recipe, which has become a staple in our household. This dish originated from traditional Mexican cuisine, where it’s known as ‘enchiladas de espinacas y pollo.’ The combination of sautéed spinach, tender chicken, and creamy cheese wrapped in a tortilla is a match made in heaven.

When I first tried this recipe, I was blown away by the flavors and textures. The spinach adds a burst of freshness, while the chicken provides a nice balance of protein and flavor. I love how this dish can be enjoyed on any occasion, whether it’s a weeknight dinner or a special gathering with family and friends.

As a home cook, I appreciate the simplicity of this recipe. It requires minimal ingredients and preparation time, making it perfect for busy days when you need to get dinner on the table quickly. The key to success lies in using high-quality ingredients, especially the chicken and cheese.

Don’t skimp on these components, as they make all the difference in the final product. With this recipe, you can adjust the level of heat to your liking by adding more or less chili peppers. I’ve made this recipe countless times for my family and friends, and it’s always a hit.

My kids love helping me assemble the enchiladas, and they’re always eager to dig in when they see the finished dish. This recipe has become a staple in our household because it’s not only delicious but also packed with nutrients. The spinach provides a boost of iron, while the chicken offers lean protein.

Spinach Chicken Enchiladas

4.9 from 1076 votes

Creamy spinach and shredded chicken are rolled in soft corn tortillas and baked in a zesty red enchilada sauce. This comforting dish is topped with melted cheese and served with sour cream and fresh cilantro.

Prep Time20 mins
Cook Time30 mins
Resting Time0 mins
Total Time50 mins
Servings: 6Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Filling

2 cups cooked shredded chicken
1 cup frozen chopped spinach, thawed and squeezed dry
1 cup sour cream
1 cup shredded Monterey Jack cheese
1/2 cup chopped green onions
1 teaspoon ground cumin
1/2 teaspoon garlic powder
Salt and pepper to taste

For the Enchiladas

12 corn tortillas (6-inch)
2 cups red enchilada sauce
1 cup shredded cheddar cheese

For Topping

1/2 cup sour cream
1/4 cup chopped fresh cilantro

👨‍🍳Directions

1Preheat the oven to 375°F.
2In a mixing bowl, combine the shredded chicken, squeezed spinach, 1 cup sour cream, Monterey Jack cheese, green onions, cumin, garlic powder, salt, and pepper.
3Stir until all ingredients are evenly incorporated.
4Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side until they become pliable.
5This prevents them from cracking when rolled.
6Spread 1/2 cup of enchilada sauce on the bottom of the baking dish.
7Place about 3 tablespoons of the chicken-spinach mixture down the center of each tortilla.
8Roll the tortilla tightly and place it seam-side down in the prepared baking dish.
9Repeat with the remaining tortillas and filling.
10Pour the remaining enchilada sauce evenly over the rolled tortillas.
11Sprinkle the shredded cheddar cheese on top.
12Cover the dish with aluminum foil and bake for 20 minutes, then remove the foil and bake for an additional 10 minutes until the cheese is bubbly and lightly golden.
13Remove the dish from the oven and let it rest for 5 minutes.
14Serve the enchiladas warm, topped with a dollop of sour cream and a sprinkle of fresh cilantro.

🔧Equipment

9×13-inch baking dish
Mixing bowl
Skillet
Spatula
Aluminum foil

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18g💛Saturated Fat: 10g❤️Cholesterol: 75mg🧂Sodium: 850mg🌾Total Carbs: 30g🥦Dietary Fiber: 4g🍬Sugars: 4g🥩Protein: 24g

📝Notes

For a lighter version, use Greek yogurt instead of sour cream and reduced-fat cheese. You can also add black beans or corn to the filling for extra texture.

Watch Video Of How Spinach Chicken Enchiladas Works

To store leftover spinach chicken enchiladas, let them cool completely and then place them in an airtight container in the fridge for up to four days. For reheating, I usually microwave individual servings for about a minute, but you can also reheat them in a 350 degree oven for 10 minutes to keep the cheese melty.

If you want to freeze them, wrap the dish tightly in plastic wrap and foil, and they will keep for up to three months. For serving, I like to top the enchiladas with a dollop of sour cream, some fresh salsa, and a sprinkle of cilantro.

They also go great with a side of Mexican rice or a simple black bean salad. This recipe is always a good idea for any occasion because it is easy to make, feeds a crowd, and pleases both kids and adults.

Whether it is a casual weeknight dinner or a family gathering, these spinach chicken enchiladas never let me down.

❓ Frequently Asked Questions About Spinach Chicken Enchiladas

Q: What type of cheese is best for enchiladas?

Q: Can I use frozen spinach instead of fresh?

Q: How do I ensure my tortillas don’t break when assembling the enchiladas?

Q: Can I make this recipe in advance?

Q: Are enchiladas gluten-free?

Q: How do I store leftover enchiladas for later use?

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