Creamy Corn and Spinach Enchiladas with Chicken
Transform your weeknight dinner routine with these Creamy Corn and Spinach Enchiladas with Chicken—a decadent and flavorful twist on classic Mexican cuisine. These enchiladas feature tender shredded chicken, vibrant spinach, and sweet corn all enveloped in a luscious filling made with cream cheese and sour cream. Wrapped in warm flour tortillas, the enchiladas are smothered in a zesty green enchilada sauce and topped with gooey melted Mexican blend cheese, creating an irresistibly creamy, cheesy bite in every forkful. Perfectly spiced with garlic, chili powder, and a sprinkle of black pepper, this dish is both comforting and satisfying. Ready in under an hour, these enchiladas make for an easy yet indulgent meal that’s sure to please. Finish with fresh cilantro for a pop of color and flavor, and enjoy them with your favorite side dishes like Mexican rice or a crisp green salad for the ultimate dinner experience.
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Recipe Information
Ingredients
- 2 cups Cooked shredded chicken
- 2 cups Fresh spinach, chopped
- 1 cup Frozen corn kernels, thawed
- 4 oz Cream cheese, softened
- 1 cup Sour cream
- 2 cups Green enchilada sauce
- 2 cups Shredded Mexican blend cheese
- 8 pieces Flour tortillas (8-inch size)
- 1 tablespoon Olive oil
- 2 pieces Garlic cloves, minced
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 1 teaspoon Chili powder
- 0.25 cup Fresh cilantro, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
Add chopped spinach to the skillet and cook until wilted, about 2-3 minutes.
In a large mixing bowl, combine the cooked shredded chicken, cooked spinach, thawed corn, softened cream cheese, 1/2 cup sour cream, 1/2 cup enchilada sauce, 1 cup shredded Mexican blend cheese, salt, black pepper, and chili powder. Mix well to combine.
Warm the flour tortillas in the microwave to make them pliable, about 20-30 seconds.
Spoon approximately 1/3 cup of the chicken mixture onto each tortilla. Roll up the tortillas tightly and place them seam-side down in the prepared baking dish.
In a small bowl, mix the remaining 1/2 cup sour cream with the remaining 1 1/2 cups green enchilada sauce. Pour this sauce evenly over the rolled tortillas in the baking dish.
Sprinkle the remaining 1 cup of shredded Mexican blend cheese over the top of the enchiladas.
Bake the enchiladas in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Remove the dish from the oven and let it rest for 5 minutes. Garnish with chopped fresh cilantro, if desired, and serve.
Nutrition Facts
Calories |
1013 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.6 g | 70% | |
| Saturated Fat | 27.6 g | 138% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 208 mg | 69% | |
| Sodium | 2664 mg | 116% | |
| Total Carbohydrate | 74.2 g | 27% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 13.8 g | ||
| Protein | 60.9 g | 122% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 650 mg | 50% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 1125 mg | 24% | |
*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.
