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!
| Prep Time | 30 minutes |
| Cook Time | 30 minutes |
| Servings |
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- 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
Ingredients
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Rate this recipe!
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- 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!
That’s not all where that came from. Here are MORE enchilada recipes you’ll love!
Robin says
Could these be made a couple of days ahead of serving?
L_L says
These were delicious, although my kids picked out the spinach!
Marilyn says
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!
Andi Gleeson says
So glad to have you, Marilyn! (ᵔᴥᵔ)
Melissa says
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!
Melissa says
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!
Andi says
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!
Tierza says
This looks oh so good. Thank you!
The Weary Chef says
You are very welcome! Thank YOU for commenting :)
Claire @ A Little Claireification says
YUM! Featuring these tonight at 8PM with the kickoff of this week’s Best Of The Weekend party!! have a great weekend!
xoxo
The Weary Chef says
Thank you, my friend! I’ll be there :)
Alice in EW{The Owl's Skull} says
Andi!! Yummo. Thanks for providing me recipes every week;). Jess
The Weary Chef says
My pleasure ;) Thanks for coming over!
Anne ~ Uni Homemaker says
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!
The Weary Chef says
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!