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!
That’s not all where that came from. Here are MORE enchilada recipes you’ll love!