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Chicken and Spinach Enchiladas

Chicken and Spinach Enchiladas

The ultimate comfort food, Chicken and Spinach Enchiladas are creamy, cheesy, and full of flavor. This easy weeknight dinner is sure to satisfy your cravings and make everyone at the table smile. Make it tonight and enjoy a delicious, hearty meal!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Notes

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

Equipment

  • Whisk
  • Oven
  • Chef's Knife
  • Saucepan
  • Baking Sheet

Method
 

  1. Preheat the oven to 400˚F.
  2. Combine the shredded chicken, spinach, and 1 cup of the cheese together until everything is evenly distributed.
  3. In a pot bigger than the diameter of your tortillas, heat the enchilada sauce to a rolling simmer.
  4. To assemble the enchiladas, dip the tortilla quickly in the sauce to coat both sides. This will make the tortilla soft and pliable. The sauce needs to be hot/simmering. This method will not work with cold or room temperature sauce.
  5. Place the sauced tortilla on a plate and add filling down the middle then roll the sides and place it in a 13×9 baking dish. Repeat for all 12 enchiladas.
  6. Then, whisk 1/3 cup sour cream into the rest of the sauce and pour over the top of the enchiladas. Top with the remaining 1/2 cup of cheese.
  7. Bake for 10-15 minutes or until the cheese is melted and the enchiladas are heated through. Garnish with pico de gallo and serve immediately. Enjoy!

Notes

Leftover enchiladas can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven for best results.