Ingredients
- 1 tablespoon olive oil
- 1/2 onion finely chopped
- 2 cloves garlic minced or crushed
- 1 pound boneless, skinless chicken breasts cut into 1/2” pieces
- 1/4 teaspoon kosher salt
- 1/2 teaspoon chili powder
- 5–6 ounces raw baby spinach
- 8 ounces sour cream divided (I used reduced fat)
- 1 1/2 cups shredded monterey jack cheese divided
- 1 cup salsa verde I like Herdez brand
- 8–10 corn tortillas
Instructions
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Preheat oven to 375 degrees F. Spray a 9 x 13″ baking pan with cooking spray.
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Stir together salsa and 1/2 c. sour cream. Add about 1/3 c. of salsa mixture to baking pan, and swirl to cover the bottom.
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Spray a large skillet with cooking spray and heat over medium-high heat. Add onion, and saute about 3 minutes. Add garlic, and cook 1-2 minutes longer. Add chicken, and sprinkle with chili powder. Stir fry until chicken is cooked on the outside, about 5 minutes.
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Stir spinach into chicken mixture and continue to cook until spinach is wilted. Turn off heat. Add salt, 1/2 c. cheese, and remaining sour cream, then stir to combine.
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Fill the center of a tortilla with chicken filling, scooping it carefully to leave most of the liquid behind in the skillet. Fold the sides of the tortilla to the center, then lay the enchilada seam-side down in the bottom of the pan. Repeat with each tortilla until pan is full of enchiladas with sides touching.
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Spoon remaining salsa mixture over the enchiladas, spreading the sauce over each tortilla with the back of the spoon. Drizzle any remaining liquid from the chicken filling over the enchiladas.
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Bake in preheated oven for 20 minutes. Carefully spread the remaining cheese over the top, and bake 5 minutes longer until cheese is melted and bubbly. Serve and enjoy!
- Prep Time: 30
- Cook Time: 30
- Category: Main
- Cuisine: Mexican
14 comments
Could these be made a couple of days ahead of serving?
These were delicious, although my kids picked out the spinach!
I am new to this site and subscribed after seeing your delicious recipes. Now I have taken time to read through a bunch of recipes and find so many that sound delicious! I don’t know know where to start! This Chicken and Spinach Enchiladas Verde is high on the list for “Try me first”. Thank you so much!
So glad to have you, Marilyn! (ᵔᴥᵔ)
Thank you so much for posting this going to try these tomorrow will let you know but I know it will be a hit. Thanks again!
Just wanted to add made these – they were the best ever!! Thanks so much, just changed a few little things – bought a rotisserie chicken already made. Followed the same instructions though, made extra sauce, couldn’t find the Herdez sauce you suggested and used Jardine’s Tomatillo Sauce, it was awesome!
Thank you so much, Melissa! I’m really happy you liked them and appreciate that you came back to tell me :) Using rotisserie chicken is a great shortcut, and I’m glad you substituted a green salsa you could find. Have a great week and fun Cinco de Mayo!
This looks oh so good. Thank you!
You are very welcome! Thank YOU for commenting :)
YUM! Featuring these tonight at 8PM with the kickoff of this week’s Best Of The Weekend party!! have a great weekend!
xoxo
Thank you, my friend! I’ll be there :)
Look at all that cheese-y goodness –yum! I would prefer a bit of meat in mine as well. This is perfect and looks delicious Andi!
Thank you, Anne! Your comment made me rethink calling this a healthy dinner. I guess they ARE pretty cheesy! They sure were good though. I made them the night before we went out of town and ended up throwing one out when we got home. That was a crying shame!