Fiesta Chicken and Spinach Enchiladas
Bring bold, zesty flavors to the dinner table with these Fiesta Chicken and Spinach Enchiladas! Packed with tender shredded chicken, fresh sautéed spinach, creamy cheese, and a hint of spice from green chilies, cumin, and chili powder, this comforting dish is a true crowd-pleaser. Wrapped in soft flour tortillas and smothered in enchilada sauce and gooey melted cheese, these enchiladas are baked to perfection in just 30 minutes. Ideal for busy weeknights or festive gatherings, this recipe is easy to prepare and delivers vibrant, restaurant-quality results at home. Garnish with fresh cilantro and serve with a dollop of sour cream for a wholesome, satisfying meal that bursts with Tex-Mex flavor. Perfect for fans of enchiladas and anyone searching for a hearty yet simple dinner idea!
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Recipe Information
Ingredients
- 3 cups Cooked shredded chicken
- 4 cups Fresh spinach
- 2 tablespoons Olive oil
- 2 cloves Garlic, minced
- 4 ounces Cream cheese, softened
- 2 cups Shredded Mexican cheese blend
- 1 cup Sour cream
- 2 cups Enchilada sauce
- 8 large Flour tortillas
- 1 can (4 ounces) Green chilies, diced
- 1 teaspoon Cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh cilantro, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
Heat a large skillet over medium heat and add olive oil. Sauté the minced garlic for 1 minute until fragrant.
Add fresh spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat and set aside.
In a large mixing bowl, combine the shredded chicken, cooked spinach, cream cheese, 1 cup of shredded Mexican cheese blend, diced green chilies, cumin, chili powder, salt, and black pepper. Mix until fully combined.
Spread 1/2 cup of enchilada sauce evenly across the bottom of the prepared baking dish.
Take one flour tortilla and spoon about 1/3 cup of the chicken and spinach mixture down the center. Roll the tortilla 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, making sure they are fully covered.
Sprinkle the top with the remaining 1 cup of shredded Mexican cheese blend.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 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 rest for 5 minutes before serving.
Garnish with fresh cilantro and serve with sour cream on the side, if desired.
Nutrition Facts
Calories |
739 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.4 g | 51% | |
| Saturated Fat | 20.5 g | 103% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 171 mg | 57% | |
| Sodium | 1525 mg | 66% | |
| Total Carbohydrate | 46.8 g | 17% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 5.7 g | ||
| Protein | 53.0 g | 106% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 499 mg | 38% | |
| Iron | 5.3 mg | 30% | |
| Potassium | 510 mg | 11% | |
*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.
