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.
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.
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.
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.
Season the mixture with kosher salt and ground cumin. These spices are essential for enhancing the overall flavor of your filling.
Once seasoned, add the coarsely chopped spinach to the skillet. Stir until the spinach wilts down, which should take around 2 to 3 minutes.
Now, stir in the chopped rotisserie chicken and mix well until everything is evenly distributed and heated through.
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.
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.
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.
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!
