Chicken and Spinach Enchiladas Recipe
Chicken and Spinach Enchiladas wrap tender shredded chicken and fresh spinach in warm tortillas, smother them in a rich enchilada sauce, and finish with melted cheese for a dinner that feels indulgent but comes together with everyday ingredients. It is the kind of meal that turns a normal weeknight into something worth looking forward to.
This recipe is endlessly adaptable, freezer-friendly, and a great way to sneak extra greens into a family favorite. Whether you use rotisserie chicken or leftovers from last night, dinner can be on the table in about 40 minutes.
What Is Chicken and Spinach Enchiladas
Chicken and Spinach Enchiladas are corn or flour tortillas rolled around a filling of shredded chicken, wilted spinach, and cheese, arranged in a baking dish, topped with enchilada sauce and more cheese, then baked until bubbly and golden. The spinach adds color, nutrition, and a subtle earthy flavor that balances the richness of the cheese and sauce.
They are a comforting, crowd-pleasing dinner that works equally well for a casual family meal or a make-ahead dish for guests.
Why You Will Love This Recipe
- A delicious way to use up leftover chicken
- Sneaks in a serving of spinach without sacrificing flavor
- Can be assembled ahead of time and baked when ready
- Freezer-friendly for easy make-ahead dinners
- Customizable with your favorite cheese, sauce, or tortillas
Ingredients You Will Need
- 8 flour or corn tortillas
- 2 cups cooked, shredded chicken
- 2 cups fresh spinach, chopped
- 1 tablespoon olive oil
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 2 cups red or green enchilada sauce
- 2 cups shredded Monterey Jack or cheddar cheese
- 1/2 cup sour cream
- 1/2 teaspoon ground cumin
- Salt and black pepper, to taste
- Chopped cilantro, for garnish (optional)
How to Make Chicken and Spinach Enchiladas Step-by-Step
- Preheat your oven to 375 degrees F and lightly grease a 9×13 inch baking dish.
- Heat the olive oil in a skillet over medium heat and saute the onion for 3 to 4 minutes until softened. Add the garlic and cook for another 30 seconds.
- Add the spinach to the skillet and cook just until wilted, about 2 minutes.
- In a large bowl, combine the shredded chicken, cooked spinach mixture, sour cream, cumin, salt, pepper, and about 1/2 cup of the shredded cheese.
- Spread a thin layer of enchilada sauce on the bottom of the prepared baking dish.
- Fill each tortilla with a portion of the chicken and spinach mixture, roll it up, and place it seam-side down in the baking dish.
- Pour the remaining enchilada sauce evenly over the rolled tortillas and sprinkle with the remaining cheese.
- Bake for 20 to 25 minutes, until the sauce is bubbling and the cheese is melted and golden.
- Let the enchiladas rest for 5 minutes, then garnish with cilantro before serving.
Tips and Variations
- Warm the tortillas before filling to prevent them from cracking
- Use rotisserie chicken to cut down on prep time
- Swap spinach for kale or Swiss chard for a different green
- Try a mix of pepper jack and cheddar for extra flavor
- Add black beans or corn to the filling for extra texture
Storage Tips and Frequently Asked Questions
Store leftover enchiladas in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave, or cover the whole dish with foil and warm in a 350 degree F oven until heated through.
To freeze, assemble the enchiladas without baking, cover tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator, then bake as directed, adding a few extra minutes if still cold.
Can I use corn tortillas instead of flour?
Yes, corn tortillas work well and are the more traditional choice. Warm them briefly in a dry skillet first so they stay pliable and do not crack when rolled.
Can I make this dish ahead of time?
Yes, assemble the enchiladas up to a day in advance, cover, and refrigerate. Bake just before serving, adding a few extra minutes to the baking time.
What can I use instead of sour cream?
Plain Greek yogurt makes a great substitute and adds a similar tang and creaminess.
Can I make this recipe spicier?
Yes, add diced jalapenos to the filling or use a hot enchilada sauce for extra heat.
Final Thoughts
Chicken and Spinach Enchiladas bring together comforting Tex-Mex flavors with a boost of greens in a dish the whole family will ask for again and again. With a flexible filling and make-ahead friendly steps, this recipe is as practical for busy weeknights as it is satisfying for a cozy dinner. Once the cheese is bubbly and golden, all that is left to do is dig in.