Name: Chicken and Spinach Enchiladas
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 12 Corn Tortillas; 2 cups Shredded Chicken; 12 ounces Frozen Chopped Spinach (thawed and squeezed of moisture); 1.5 cups Shredded Colby Jack Cheese (divided); 0.5 teaspoons Salt; 0.5 teaspoons Cumin; 0.5 teaspoons Chili Powder; 1 can Green Enchilada Sauce; 0.33 cups Sour Cream; Pico de Gallo

Jump to Recipe Print it

There’s nothing quite like a plate of Chicken and Spinach Enchiladas to warm your heart and soul. Growing up, my mom would whip up a batch of these delicious enchiladas whenever we had family gatherings. The aroma of melting cheese and simmering sauce filled our home, creating a cozy atmosphere that brought everyone together. It’s amazing how food can evoke such powerful memories, isn’t it? I remember the laughter and chatter as we gathered around the table, eagerly digging into the cheesy goodness. This dish has always been a favorite, and I love making it for my family now, passing down those cherished traditions.

Recipe Snapshot

Total Time:
30 mins

Prep Time:
15 mins

Cook Time:
15 mins

Difficulty:
Medium

Calories:
350 kcal

Protein:
22 g

Diet:
Keto, Gluten-Free, Low FODMAP

Fat:
14 g

Tools Used:
Whisk, Oven, Chef’s Knife, Saucepan, Baking Sheet

Why This Chicken and Spinach Enchiladas Works

Comfort Food at Its Best

There’s something truly comforting about Chicken and Spinach Enchiladas. The combination of flavors, from the savory chicken to the creamy cheese, creates a rich, satisfying meal that warms the heart. Each bite is a delightful mix of textures and tastes, making it an unforgettable dining experience.

Easy to Prepare

One of the best things about this dish is how simple it is to make. With just a few ingredients and straightforward steps, you can whip up a batch of enchiladas in no time. It’s perfect for weeknight dinners or lazy weekends when you want to indulge without spending hours in the kitchen.

Perfect for Sharing

These enchiladas are a fantastic dish for sharing with friends and family. Whether you’re hosting a casual get-together or a festive celebration, everyone loves a hearty plate of Chicken and Spinach Enchiladas. The vibrant flavors and colors make it an eye-catching centerpiece on any table.

Versatile Ingredient Options

You can easily customize this recipe to suit your taste preferences. Want to add some heat? Toss in a few jalapeños or red pepper flakes. Prefer a different protein? Feel free to substitute with turkey or a plant-based option. The possibilities are endless, and this dish encourages creativity!

Great for Meal Prep

Another reason to fall in love with Chicken and Spinach Enchiladas is their suitability for meal prep. You can make a large batch, freeze them, and have delicious meals ready to go on busy days. Just pop them in the oven for a quick, easy dinner that tastes like homemade.

Ingredients You’ll Need for Chicken and Spinach Enchiladas

The ingredients for Chicken and Spinach Enchiladas are simple yet flavorful. Each component plays a vital role in creating the perfect dish, blending together to form a harmonious and satisfying meal.

12 corn tortillas: These are the foundation of your enchiladas, providing the perfect vessel for the delicious filling.
2 cups shredded chicken: Cooked and shredded, this chicken adds protein and substance to your enchiladas.
12 ounces frozen chopped spinach, thawed and squeezed of moisture: This healthy green adds color and nutrition, complementing the other flavors beautifully.
1½ cups shredded Colby jack cheese, divided: This melty cheese is essential for that gooey, comforting texture that enchiladas are known for.
1/2 teaspoon salt: A pinch of salt enhances all the flavors, ensuring a well-seasoned dish.
1/2 teaspoon cumin: This warm spice adds depth and earthiness to the filling.
1/2 teaspoon chili powder: A touch of chili powder gives your enchiladas a mild kick that elevates the overall flavor.
1 can green enchilada sauce: This sauce ties everything together, adding moisture and a rich, savory flavor.
1/3 cup sour cream: This creamy element balances the spices and adds a luscious texture.
Pico de Gallo: A fresh garnish that adds brightness and a burst of flavor when served.

How to Assemble Chicken and Spinach Enchiladas

Assembling Chicken and Spinach Enchiladas is both fun and rewarding. Follow these steps, and you’ll create a delightful dish that everyone will love.

Preheat the oven to 400˚F. This is crucial for getting that perfect bubbly cheese on top!
In a large bowl, combine the shredded chicken, thawed spinach, and 1 cup of cheese. Mix thoroughly until everything is evenly distributed. You want every bite to be packed with flavor!
In a pot larger than the diameter of your tortillas, heat the green enchilada sauce to a rolling simmer. This is where your enchiladas will gain their delicious flavor and texture. If it’s not hot enough, the tortillas won’t soften properly.
To assemble the enchiladas, dip a tortilla quickly into the sauce, coating both sides. This step is essential as it makes the tortilla soft and pliable. Cold sauce won’t work, so keep it simmering!
Once the tortilla is coated, place it on a plate and add a generous spoonful of the chicken and spinach filling down the middle. Roll the sides over the filling and place it in a greased 13×9 baking dish, seam side down. Repeat this for all 12 tortillas, arranging them snugly in the dish.
After all enchiladas are assembled, whisk the sour cream into the remaining enchilada sauce until smooth and pour it evenly over the top of the enchiladas. This adds a wonderful creaminess that enhances the flavor.
Top with the remaining ½ cup of cheese. You can never have too much cheese!
Bake in the preheated oven for 10 to 15 minutes or until the cheese is melted and bubbly, and the enchiladas are heated through. Keep an eye on them to avoid over-baking.
Garnish with fresh pico de gallo just before serving. This adds a burst of freshness that brightens the dish.
Serve immediately, and enjoy the delightful flavors of your homemade Chicken and Spinach Enchiladas!

Things Worth Knowing

Prep Ahead: You can prepare the filling and assemble the enchiladas a day in advance. Just cover them well and store in the fridge until you’re ready to bake.
Cheese Options: While Colby jack is great, feel free to experiment with other cheeses like mozzarella or cheddar for different flavor profiles.
Don’t Skip the Saucing: Dipping the tortillas in sauce is essential for maintaining their texture. Skipping this step can lead to dry enchiladas.
Serving Size: Each enchilada should be generous and satisfying, but feel free to adjust portion sizes based on your crowd.

Make It Your Own

Customizing Chicken and Spinach Enchiladas is easy and fun! Here are some tips to help you make it your own.

Storage: Leftover enchiladas can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven for best results.
Freezing: You can freeze assembled but unbaked enchiladas. Just cover with foil and freeze for up to 2 months. Bake from frozen, adding extra time.
Pairing: Serve these enchiladas with a fresh salad or some Mexican rice for a complete meal.
Spice it Up: Add some diced jalapeños or a dash of hot sauce for those who like a little heat!
Vegetarian Option: Replace the chicken with black beans or lentils for a delicious vegetarian version.

How to Enjoy Chicken and Spinach Enchiladas

Serving Chicken and Spinach Enchiladas can be as fun as making them. Here are some tips to elevate your dining experience:

Accompany with Salad: A light, fresh salad pairs beautifully with these enchiladas. Consider a simple mixed greens salad with a lime vinaigrette.
Perfect for Gatherings: These enchiladas are great for family dinners, potlucks, or casual gatherings. They’re a crowd-pleaser!
Top with Fresh Ingredients: Enhance your enchiladas with toppings like sliced avocado, chopped cilantro, or a sprinkle of lime juice to brighten the flavors.
Casual Serving Style: For a relaxed meal, serve the enchiladas in the baking dish and let everyone help themselves.
Great for Weeknight Meals: Quick to prepare and easy to make, they fit perfectly into your busy week.
Comforting Meal for Any Occasion: These enchiladas are perfect for lunch, dinner, or even cozy evenings at home.

FAQ

For the best results, use corn tortillas when making enchiladas. They have a traditional flavor and texture that complements the filling perfectly. If you prefer a different taste or texture, you can also use flour tortillas, but keep in mind they may not hold up as well as corn ones when filled and baked.

Absolutely! If you love a bit of heat, consider adding diced jalapeños to the filling or sprinkling some crushed red pepper flakes on top before baking. Additionally, you can use a spicier enchilada sauce to amp up the flavor. Just remember to balance the spice with the creamy ingredients to avoid overwhelming the dish.

This Chicken and Spinach Enchiladas recipe is highly customizable! You can substitute shredded chicken with shredded beef, turkey, or even beans for a vegetarian option. Feel free to experiment with different cheeses or add veggies like bell peppers and zucchini for extra flavor and nutrition. Don’t hesitate to play around with spices and sauces to suit your taste!

Yes, you can freeze Chicken and Spinach Enchiladas. Assemble them fully, but do not bake. Cover the dish with foil and freeze for up to 2 months. When you’re ready to enjoy them, bake from frozen, adding extra baking time. Just be sure to check that the cheese is bubbling and the enchiladas are heated through before serving.

Conclusion

The beauty of Chicken and Spinach Enchiladas lies in their comforting flavors and ease of preparation. This dish brings families together, creating memories over a hearty meal that’s both delicious and satisfying. I encourage you to try making this recipe tonight; it’s sure to become a favorite in your home too!