Spinach Chicken Enchiladas
Bursting with creamy, savory flavors, these Spinach Chicken Enchiladas are a delicious twist on a Mexican classic that’s perfect for weeknight dinners or casual gatherings. Tender shredded chicken and garlic-sautéed spinach are combined with cream cheese and Mexican blend cheese for a rich, velvety filling, all wrapped in soft flour tortillas. Smothered in tangy green enchilada sauce and topped with a generous layer of melted cheese, these enchiladas bake to bubbly perfection in just 25 minutes. With vibrant garnishes like sour cream and fresh cilantro, this comforting dish not only delivers on flavor but is also easy to prepare in under an hour. Whether you’re craving a hearty family meal or a crowd-pleasing entrée, these enchiladas are sure to satisfy. Perfect for fans of Mexican-inspired recipes, creamy dinners, and chicken-based dishes!
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Recipe Information
Ingredients
- 2 cups Cooked and shredded chicken
- 4 cups Fresh spinach
- 1 tablespoon Olive oil
- 2 cloves Garlic, minced
- 4 ounces Cream cheese, softened
- 2 cups Shredded Mexican blend cheese
- 8 large Flour tortillas
- 2 cups Green enchilada sauce
- 1 cup Sour cream
- 0.25 cup Chopped cilantro (optional, for garnish)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preheat your oven to 375°F (190°C).
Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
Add fresh spinach to the skillet and cook for 2-3 minutes until wilted. Season with salt and black pepper. Remove from heat and let it cool slightly.
In a large mixing bowl, combine shredded chicken, sautéed spinach, cream cheese, and 1 cup of shredded Mexican blend cheese. Mix until well combined.
Spread a thin layer of green enchilada sauce on the bottom of a 9x13-inch baking dish.
Lay a tortilla flat on a clean surface. Add about 1/3 cup of the chicken mixture to the center of the tortilla, then tightly roll it up. Place the rolled tortilla seam-side down in the prepared baking dish. Repeat with remaining tortillas and filling.
Pour the remaining enchilada sauce evenly over the top of the rolled tortillas in the baking dish.
Sprinkle the remaining 1 cup of shredded cheese over the top of the enchiladas.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
Let the enchiladas cool for 5 minutes before serving. Garnish with sour cream and chopped cilantro if desired.
Serve warm and enjoy!
Nutrition Facts
Calories |
3767 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 209.1 g | 268% | |
| Saturated Fat | 115.4 g | 577% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 866 mg | 288% | |
| Sodium | 10446 mg | 454% | |
| Total Carbohydrate | 234.3 g | 85% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 37.4 g | ||
| Protein | 255.2 g | 510% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 2836 mg | 218% | |
| Iron | 26.2 mg | 146% | |
| Potassium | 3070 mg | 65% | |
*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.
