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Chicken and Spinach Enchiladas Recipe

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4 from 40 reviews

These Chicken and Spinach Enchiladas are a comforting and flavorful Mexican-inspired dish featuring tender roasted chicken, nutritious spinach, and creamy cheese wrapped in flour tortillas, baked to perfection with savory enchilada sauce and salsa. Served with fresh toppings like lettuce, guacamole, and cilantro, they make a delicious and satisfying meal that’s perfect for family dinners.

Ingredients

Sauces and Cheese

  • 1 (16-ounce) jar medium salsa, divided
  • 2 (10-ounce) cans enchilada sauce
  • 1 (8-ounce) package cream cheese (low fat is okay)
  • 1 (8-ounce) package shredded Mexican cheese blend

Vegetables and Meat

  • 1 (10-ounce) package frozen chopped spinach, thawed & squeezed dry
  • 2½ cups shredded or chopped roasted chicken

Other

  • 10 (8-inch) flour tortillas
  • Extra toppings: shredded lettuce, guacamole, chopped fresh cilantro, chopped red onion, halved grape tomatoes, as desired

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the enchiladas.
  2. Mix Sauce: In a bowl, stir together ¼ cup of the salsa with both cans of enchilada sauce until well combined, then set this sauce mixture aside for later use.
  3. Prepare Filling: Microwave the cream cheese in a medium microwave-safe bowl on HIGH for 1 minute or until very soft. Add the thawed and squeezed-dry spinach, shredded chicken, and the remaining salsa to the softened cream cheese. Stir all ingredients until thoroughly blended to create a flavorful filling.
  4. Assemble Enchiladas: Spoon a heaping ⅓ cup of the chicken and spinach mixture down the center of each flour tortilla. Carefully roll up each tortilla and place them seam-side down in a lightly greased 13×9 inch baking dish, arranging them snugly side by side.
  5. Add Sauce and Cheese: Pour the previously mixed enchilada sauce evenly over the rolled tortillas in the baking dish. Then sprinkle the shredded Mexican cheese blend evenly on top to cover.
  6. Bake: Place the dish in the preheated oven and bake for 30 minutes or until the sauce is bubbly and the cheese is melted and golden.
  7. Rest and Serve: Remove the enchiladas from the oven and let them stand for 5 minutes to set. Serve warm with your choice of extra toppings like shredded lettuce, guacamole, chopped cilantro, red onion, and halved grape tomatoes.

Notes

  • Use low-fat cream cheese to reduce fat content without compromising creaminess.
  • Make sure to squeeze excess water from thawed spinach to avoid soggy enchiladas.
  • Leftover enchiladas can be refrigerated for up to 3 days and reheated in the oven or microwave.
  • For a spicier kick, consider using hot salsa or adding chopped jalapeños to the filling.
  • Substitute corn tortillas for a gluten-free option if needed, but texture may vary.

Find it online: https://justsosavory.com/chicken-and-spinach-enchiladas-recipe/