Chicken Spinach Enchiladas
Elevate your weeknight dinner game with these creamy, cheesy Chicken Spinach Enchiladas! Packed with tender shredded chicken, sautéed spinach, and a luscious combination of cream cheese and Mexican blend cheese, these easy-to-make enchiladas are smothered in a tangy green enchilada sauce mixed with sour cream for maximum flavor. Rolled in soft flour tortillas and baked to golden, bubbly perfection, this dish is both hearty and wholesome. Ready in under an hour, it’s the perfect comfort food for busy evenings. Garnish with fresh cilantro for a burst of brightness and serve with your favorite sides for a family-friendly meal everyone will love. Perfect for those looking for quick, satisfying Mexican-inspired recipes!
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 2 cups Cooked chicken breast, shredded
- 3 cups Fresh spinach
- 8 pieces Flour tortillas (8-10 inches)
- 2 cups Shredded Mexican blend cheese
- 1.5 cups Green enchilada sauce
- 1 cup Sour cream
- 4 ounces Cream cheese, softened
- 2 cloves Garlic, minced
- 1 tablespoon Olive oil
- 0.5 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Cilantro, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set it aside.
Heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
Add the fresh spinach to the skillet and sauté for 2-3 minutes until wilted. Remove from heat and set aside.
In a large mixing bowl, combine the shredded chicken, sautéed spinach, cream cheese, 1 cup of the shredded Mexican blend cheese, salt, and pepper. Mix until evenly combined.
In a separate bowl, whisk together the green enchilada sauce and sour cream until smooth. Spread 1/2 cup of the sauce mixture evenly over the bottom of the prepared baking dish.
Lay a tortilla flat on a clean surface. Spoon about 1/3 cup of the chicken-spinach mixture onto 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 mixture evenly over the rolled tortillas. Sprinkle the top with the remaining 1 cup of shredded Mexican blend cheese.
Cover the dish with aluminum foil and bake in the preheated oven 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 for 5 minutes. Garnish with chopped cilantro, if desired. Serve warm.
Nutrition Facts
Calories |
1047 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.5 g | 71% | |
| Saturated Fat | 27.8 g | 139% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 211 mg | 70% | |
| Sodium | 2428 mg | 106% | |
| Total Carbohydrate | 75.2 g | 27% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 10.6 g | ||
| Protein | 64.1 g | 128% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 674 mg | 52% | |
| Iron | 6.6 mg | 36% | |
| Potassium | 753 mg | 16% | |
*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.
