A cheesy chicken and spinach mixture is rolled in flour tortillas and baked in a creamy green chile sauce.
We love enchiladas of all kinds at my house! Which means I’m always trying out new enchilada recipes, and these Chicken and Spinach Enchiladas are definitely a new favorite.
With no canned soups and a healthy dose of greens, I feel good about feeding them to my family (just try not to think about all that cheese and sour cream).
We love these! We first made them for Cinco de Mayo, and they have quickly become a staple! ~ Jenn
One of my favorite things about enchiladas is that they can almost always be made ahead of time. So if I know I’ll have a busy evening, I can get these ready in the morning and just pop them in the oven when it’s time for dinner.
I like to use a supermarket rotisserie chicken when I make enchiladas to save on prep time, but you could certainly cook your own chicken.
Enchiladas also make great leftovers, and they freeze well too. If you have the time, I highly recommend doubling the recipe and putting a pan in the freezer for later.
The homemade, creamy sauce is the perfect accompaniment to the chicken, spinach and mozzarella cheese.
Any time I can feed my kids spinach without complaining, I know I’ve got a winning recipe on my hands, and my whole family loved these enchiladas!
You can definitely add more spinach to these enchiladas if you’d like. And while you’re at it, why not more cheese?
I like to sprinkle my finished enchiladas with some chopped fresh cilantro, but sliced red onions and even chopped tomatoes are also wonderful.
These enchiladas will definitely be making a regular appearance on my menu. I hope you love them as much as we did.
Be sure to save this Chicken and Spinach Enchiladas recipe to your favorite Pinterest board for later.
Here’s what you’ll need to make Chicken and Spinach Enchiladas
- Olive oil
- Produce: onion, garlic, baby spinach, fresh cilantro
- Chicken
- Mozzarella cheese
- Butter
- Flour
- Chicken broth
- Spices: cumin, salt and pepper
- Diced green chilies
- Sour cream
- Lime juice
- Tortillas
Chicken and Spinach Enchiladas
Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 6-8 cups fresh baby spinach
- 4 cups cooked shredded chicken
- 2 cups shredded mozzarella cheese divided
- 3 tablespoons butter
- 3 tablespoons flour
- 2 cups chicken broth
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 1 4 oz. can diced green chilies
- 1 cup sour cream
- 2 tablespoons lime juice
- 10-12 small flour or corn tortillas
- Fresh chopped cilantro for garnish (optional)
Instructions
- Preheat oven to 350 degrees. Lightly grease a 9×13 inch baking dish. Place cooked, shredded chicken in a large bowl.
- In a large skillet, heat oil over medium heat. Saute onions and garlic until soft, 3-5 minutes. Add spinach and saute a few minutes more until wilted. Stir spinach mixture into chicken, along with 1/2 cup of the cheese.
- To the same skillet, melt the butter. Stir in the flour. Whisk in the chicken broth and bring to a simmer. Stir in the cumin and season with salt and pepper to taste.
- Cook until broth is thickened, then stir in the green chiles, sour cream and lime juice. Stir 1 cup of the sauce to the chicken and spinach mixture.
- Spread about 1/3 cup of the sauce in the bottom of the prepared pan. Divide the chicken mixture between the tortillas and roll up tightly. Place seam side down in the pan.
- Pour remaining sauce over the enchiladas and sprinkle with the remaining cheese. Cover with foil and bake for about 20 minutes. Uncover and bake 10-15 minutes more, or until cheese is bubbly and enchiladas are golden brown. Garnish with fresh chopped cilantro, if desired.
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Nutrition
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Who Dished It Up First: Adapted from Taste of the South
10 comments
Paula
Why did you use mozzarella cheese instead of Monterey cheese?
Elle
I really liked this recipe. I had shredded chicken, spinach and broth from an instant pot cooked chicken. Loved that the sauce used the chicken broth. I made extra sauce and will add chicken, spinach and diced red peppers and serve over rice tomorrow. Thanks!
Russell
This looks delish, but are you certain of your nutritional facts? The calories and carbs appear inconsistent with the ingredients. Thanks!
Danelle
I use a nutrition calculator to provide that info and it is not always accurate, especially in recipes like this one where there is a range in measurements and ingredients (like 10-12 flour OR corn tortillas). Which is why I have a nutrition disclaimer in my about section.
Linda
I calculated CHO for this recipe adding all the ingredients that have significant CHO; tortillas make up the bulk with small amount for flour, cheese, chilies, and sour cream. Once I am a diabetic this is important to me. I came up with 47 per serving using large flour tortillas and 8 servings. That is vastly different from your estimate of 159CHO. I think you need a different calculator.
Mary
can you make this ahead of time and refrigerate till ready to bake?
Danelle
Definitely!
Jenn
We love these! We first made them for Cinco de Mayo, and they have quickly become a staple! I just tripled them to freeze. How long do you bake them from frozen?
Danelle
Thank you! I haven’t tried baking them from frozen, but I would add 15-20 minutes maybe.
Alyson
We love this recipe! So flavorful. I like to improvise a little so i added diced jalepenos to the sauce for a kick and black olives to the chicken mixture. I also have celiac so i used gluten free flour and corn tortillas. It was great.
Thanks so much for this great recipe!