Chicken and Spinach Enchiladas

Whenever I think of cozy dinners with friends or family, Chicken and Spinach Enchiladas come to mind. It’s a dish that wraps tender chicken and vibrant spinach in warm tortillas, all topped with melty cheese and zesty sauce. I can remember the first time I made these; the aroma of the sautéing onions and garlic filled my kitchen, making everyone’s mouths water. As the enchiladas baked to perfection, I couldn’t help but feel a wave of nostalgia, thinking of family gatherings where this dish was a staple. Sharing food is a timeless way to connect, and these enchiladas are no exception. They’re a symbol of warmth and togetherness, making them perfect for any occasion.

Ingredients You’ll Need for Chicken and Spinach Enchiladas

When it comes to crafting the perfect Chicken and Spinach Enchiladas, the ingredients play a crucial role. Each component adds its own distinct flavor and texture, creating a harmonious dish. The key players here are the tender chicken, fresh spinach, and creamy cheese that come together in a delightful way.

• 1 tablespoon olive oil: This helps to sauté the onions and creates a flavorful base.
• 1/2 cup diced yellow onion: Adds sweetness and depth to the filling.
• 2 cloves garlic, minced: Provides a fragrant aroma and rich flavor.
• 4 ounces cream cheese, room temperature: Creates a creamy, luscious filling.
• 1/3 cup heavy cream: Enhances the richness of the filling.
• 1/2 teaspoon kosher salt: Essential for bringing out all the flavors.
• 1/2 teaspoon ground cumin: Adds a warm, earthy spice.
• 1 1/2 cups spinach, coarsely chopped: Adds color, nutrients, and a fresh taste.
• 2 cups rotisserie chicken, chopped or shredded: The star protein that makes this dish hearty.
• 1 1/2 cups shredded Mexican cheese, divided: Melts beautifully and adds flavor.
• 1 cup green enchilada sauce (or salsa verde): Provides a zesty kick.
• 8 (6-8 inch) flour tortillas: The perfect vessel for all the delicious fillings.
• Toppings: sour cream, guacamole, pico de gallo, chopped cilantro: Customize your enchiladas with fresh flavors.

The Process for Making Chicken and Spinach Enchiladas

Making Chicken and Spinach Enchiladas is a delightful process that fills your kitchen with warm aromas. Gather your ingredients, and let’s get started on this flavorful journey. Trust me, the reward is worth the effort!

1. Preheat your oven to 350 degrees Fahrenheit. While it’s heating up, grab a 13 x 9-inch casserole dish and spray it with nonstick spray. This ensures easy removal once the enchiladas are baked.
2. In a large skillet, heat the olive oil over medium-high heat. Once hot, add the diced yellow onion. Cook the onion until it’s soft and translucent, about 4 to 5 minutes. This step builds a great flavor foundation.
3. Add the minced garlic to the skillet and cook for an additional 30 seconds, just until fragrant. You don’t want the garlic to burn, so keep an eye on it.
4. Next, add the cream cheese and heavy cream to the skillet. Stir continuously to combine everything and cook over medium heat until it’s creamy and smooth.
5. Season the mixture with kosher salt and ground cumin. These spices are essential for enhancing the overall flavor of your filling.
6. Once seasoned, add the coarsely chopped spinach to the skillet. Stir until the spinach wilts down, which should take around 2 to 3 minutes.
7. Now, stir in the chopped rotisserie chicken and mix well until everything is evenly distributed and heated through.
8. Take a tortilla and spoon about 1/3 cup of the chicken and spinach mixture down the center. Sprinkle with 1 to 2 tablespoons of shredded Mexican cheese. Roll the tortilla tightly and place it seam-side down in the prepared casserole dish. Repeat this process with the remaining tortillas.
9. Use about 1 cup of the cheese in the tortillas and save the rest for topping. Once all tortillas are rolled and placed in the dish, spread the green enchilada sauce over the top.
10. Finally, sprinkle the remaining shredded cheese (about 1/2 cup) over the sauce. Bake in the preheated oven for 15 to 20 minutes until the cheese is melted and bubbly.
11. Once out of the oven, let the enchiladas cool for a few minutes. Top with your favorite toppings such as sour cream, guacamole, pico de gallo, and chopped cilantro. Enjoy your delicious creation!

Recipe Notes about Chicken and Spinach Enchiladas

Here are some helpful tips to get the most out of your Chicken and Spinach Enchiladas experience:

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven.
• Freezing: You can freeze the assembled (but unbaked) enchiladas. Wrap them tightly in foil and freeze for up to 2 months. Bake from frozen, adding extra time.
• Pairing: These enchiladas pair beautifully with a fresh salad or some Mexican rice for a complete meal.
• Garnish: Don’t forget to top with some chopped cilantro or sliced jalapeños for an extra fresh element.
• Spice Level: Adjust the spice level by using different types of enchilada sauce. Choose a mild sauce for a family-friendly version or a spicy one for a kick.

What to Serve Alongside Chicken and Spinach Enchiladas

When serving Chicken and Spinach Enchiladas, consider pairing them with complementary dishes that enhance the meal experience:

• Mexican Rice: A side of flavorful Mexican rice makes a perfect companion. The fluffy rice balances the richness of the enchiladas.
• Fresh Salad: A crisp salad with lime vinaigrette adds a refreshing crunch that contrasts beautifully with the warm enchiladas.
• Beans: Serve black or refried beans for added protein and texture. They are a classic side that goes well with any Mexican dish.
• Guacamole: A side of homemade guacamole is always a hit, offering creaminess that complements the enchiladas.
• Chips and Salsa: Start your meal with some tortilla chips and fresh salsa for a fun appetizer that sets the tone for the evening.
• Perfect for Gatherings: These enchiladas are great for gatherings, whether casual or festive. They are easy to prepare in large batches, making them ideal for feeding a crowd.

FAQ

Conclusion

The Chicken and Spinach Enchiladas are not just a meal; they’re a heartwarming experience that brings loved ones together. The creamy, cheesy filling wrapped in warm tortillas is a crowd-pleaser every time. I encourage you to try this recipe tonight; you won’t be disappointed. It’s the kind of dish that makes dinner feel special, no matter the occasion.

Chicken and Spinach Enchiladas

The ultimate comfort food, Chicken and Spinach Enchiladas are creamy, cheesy, and bursting with flavor. This easy weeknight dinner comes together quickly and is sure to satisfy everyone at the table. Perfect for family gatherings or cozy nights in, make these enchiladas tonight!

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 8 servings

Course: Dinner

Cuisine: Mexican

Calories: 400

Ingredients Equipment Method

Ingredients

  

• 1 tablespoon olive oil
• 1/2 cup diced yellow onion
• 2 cloves garlic, minced
• 4 ounces cream cheese, room temperature
• 1/3 cup heavy cream
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground cumin
• 1 1/2 cups spinach, coarsely chopped
• 2 cups rotisserie chicken, chopped or shredded
• 1 1/2 cups shredded Mexican cheese, divided
• 1 cup green enchilada sauce (or salsa verde)
• 8 (6-8 inch) flour tortillas
• Toppings: sour cream, guacamole, pico de gallo, chopped cilantro

Equipment

• Wooden Spoon
• Mixing Bowl
• Oven
• Cutting Board
• Skillet
• Frying Pan
• Chef's Knife
• Baking Sheet

Method

 

1. Preheat your oven to 350 degrees Fahrenheit. While it’s heating up, grab a 13 x 9-inch casserole dish and spray it with nonstick spray. This ensures easy removal once the enchiladas are baked.
2. In a large skillet, heat the olive oil over medium-high heat. Once hot, add the diced yellow onion. Cook the onion until it’s soft and translucent, about 4 to 5 minutes. This step builds a great flavor foundation.
3. Add the minced garlic to the skillet and cook for an additional 30 seconds, just until fragrant. You don’t want the garlic to burn, so keep an eye on it.
4. Next, add the cream cheese and heavy cream to the skillet. Stir continuously to combine everything and cook over medium heat until it’s creamy and smooth.
5. Season the mixture with kosher salt and ground cumin. These spices are essential for enhancing the overall flavor of your filling.
6. Once seasoned, add the coarsely chopped spinach to the skillet. Stir until the spinach wilts down, which should take around 2 to 3 minutes.
7. Now, stir in the chopped rotisserie chicken and mix well until everything is evenly distributed and heated through.
8. Take a tortilla and spoon about 1/3 cup of the chicken and spinach mixture down the center. Sprinkle with 1 to 2 tablespoons of shredded Mexican cheese. Roll the tortilla tightly and place it seam-side down in the prepared casserole dish. Repeat this process with the remaining tortillas.
9. Use about 1 cup of the cheese in the tortillas and save the rest for topping. Once all tortillas are rolled and placed in the dish, spread the green enchilada sauce over the top.
10. Finally, sprinkle the remaining shredded cheese (about 1/2 cup) over the sauce. Bake in the preheated oven for 15 to 20 minutes until the cheese is melted and bubbly.
11. Once out of the oven, let the enchiladas cool for a few minutes. Top with your favorite toppings such as sour cream, guacamole, pico de gallo, and chopped cilantro. Enjoy your delicious creation!

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Meet Violet Lane

The Creative Spark I see the kitchen as my art studio. I love experimenting with colors and textures, and I’m usually the one asking, “What if we added this?” I encourage the team to take risks and try new flavor combinations. I love the energy of cooking with six other people it’s chaotic, colorful, and inspiring. I’m hands-on with the cooking and styling, always trying to make our plates look as artistic as they taste.