Feel like you are in a Mexican restaurant at home with this tasty Spinach and Chicken Enchiladas recipe!
My husband often orders spinach enchiladas when we go out for Mexican, but I have never had them. As much as I love spinach, I am usually looking for something, you know, meatier. I made this version of spinach AND chicken enchiladas verdes and really loved it. The filling is flavorful, and there is just the right amount of sauce to not be overpowering.
This recipe calls for corn or flour tortillas based on your preference. I like the texture of corn tortillas better, but they do tend to crack when rolled. If this happens, don’t even worry about it because the sauce and cheese will cover and seal the cracks. I have also used tortillas made of whole wheat flour and corn (Mission Artisan brand), which is a good compromise if you have decision anxiety like I do. Whatever type of tortilla you use, I think you will love these spinach and chicken enchiladas!
- 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
Preheat oven to 375 degrees F. Spray a 9 x 13″ baking pan with cooking spray.
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.
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.
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.
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.
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.
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
That’s not all where that came from. Here are MORE enchilada recipes you’ll love!