Chicken and Spinach Enchiladas
Savor the comforting flavors of Chicken and Spinach Enchiladas, a perfect fusion of hearty ingredients and bold spices. This easy-to-make recipe combines tender shredded chicken, wilted spinach, and creamy, seasoned filling, all wrapped in soft flour tortillas and smothered with rich enchilada sauce and gooey melted cheese. With just 20 minutes of prep time, this dish is ideal for busy weeknights or casual gatherings. Baked until bubbly and golden, these enchiladas deliver a wholesome, crowd-pleasing meal packed with protein and fresh greens. Pair them with sour cream, chopped cilantro, or creamy avocado slices for a customizable finish that’s brimming with flavor. Perfect for family dinners or meal prepping, this recipe is sure to become a household favorite!
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Recipe Information
Ingredients
- 3 cups Cooked chicken breast, shredded
- 4 cups Fresh spinach leaves
- 8 medium Flour tortillas
- 2 cups Shredded Mexican blend cheese
- 2 cups Enchilada sauce
- 4 ounces Cream cheese, softened
- 1 cup Diced onion
- 2 teaspoons Minced garlic
- 1 tablespoon Olive oil
- 1 teaspoon Cumin
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 375°F (190°C).
Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 3-4 minutes.
Add the minced garlic and cook for another 30 seconds until fragrant.
Add the fresh spinach to the skillet and cook until wilted, about 2-3 minutes. Remove the skillet from heat.
In a large mixing bowl, combine the shredded chicken, wilted spinach mixture, softened cream cheese, cumin, salt, and black pepper. Mix until evenly combined.
Pour 1/2 cup of the enchilada sauce into a 9x13-inch baking dish and spread it evenly to coat the bottom.
Lay out a tortilla on a clean surface. Spoon about 1/2 cup of the chicken and spinach mixture into the center of the tortilla. Roll it up tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
Pour the remaining enchilada sauce evenly over the rolled tortillas in the baking dish.
Sprinkle the shredded Mexican blend cheese evenly over the top of the enchiladas.
Cover the dish with aluminum foil and bake for 15 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let the enchiladas cool slightly before serving.
Serve the enchiladas warm with your favorite toppings such as sour cream, chopped cilantro, or sliced avocado, if desired.
Nutrition Facts
Calories |
3562 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.1 g | 217% | |
| Saturated Fat | 86.2 g | 431% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 934 mg | 311% | |
| Sodium | 8420 mg | 366% | |
| Total Carbohydrate | 203.6 g | 74% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 20.1 g | ||
| Protein | 309.5 g | 619% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 2459 mg | 189% | |
| Iron | 25.8 mg | 143% | |
| Potassium | 3357 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
