Name: Chicken and Spinach Enchiladas
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 1 16-ounce jar medium salsa (divided); 2 10-ounce cans enchilada sauce; 1 8-ounce package cream cheese (low fat is okay); 1 10-ounce package frozen chopped spinach (thawed & squeezed dry); 2 cups shredded or chopped roasted chicken; 10 8-inch flour tortillas; 1 8-ounce package shredded Mexican cheese blend; as desired extra toppings (shredded lettuce, guacamole, chopped fresh cilantro, chopped red onion, halved grape tomatoes)

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If you’re looking for a comforting dish that brings warmth and satisfaction to the dinner table, then look no further than these delicious Chicken and Spinach Enchiladas. Perfectly spiced and cheesy, these enchiladas are an excellent weeknight meal that the whole family will love. With the combination of creamy cheese, savory chicken, and nutritious spinach, you’ll find that this recipe not only satisfies your taste buds but also nourishes the body. So roll up your sleeves, and let’s dive into this delicious dish!

Why It’s Crowd-Pleasing

Chicken and Spinach Enchiladas are an irresistible blend of flavors and textures. The tender tortillas are filled with a creamy mixture of chicken and spinach and are topped with zesty enchilada sauce and melted cheese. This dish is perfect for gatherings, family dinners, or any occasion where you want to impress your guests with minimal effort. The best part? It’s customizable! You can adjust the toppings and spice levels to suit all palates, ensuring everyone leaves the table happy.

The Essentials

One 16-ounce jar medium salsa, divided: Adds a delicious flavor base and moisture to the enchiladas.
Two 10-ounce cans enchilada sauce: This is the key sauce that gives the enchiladas their signature taste.
One 8-ounce package cream cheese (low fat is okay): Creates a creamy filling that binds all the ingredients together.
One 10-ounce package frozen chopped spinach, thawed & squeezed dry: Adds nutrition and a lovely green color.
2 cups shredded or chopped roasted chicken: The star of the dish; use leftover chicken or store-bought rotisserie for convenience.
Ten 8-inch flour tortillas: The perfect vessel for your enchilada filling.
One 8-ounce package shredded Mexican cheese blend: Ensures a gooey and cheesy topping.
Extra toppings: Shredded lettuce, guacamole, chopped fresh cilantro, chopped red onion, halved grape tomatoes, as desired.

What’s in the Gear List

9×13-inch baking dish: Ideal for baking your enchiladas and serving them straight from the dish.
Medium bowl: To mix your filling ingredients together.
Spatula: For easy mixing and serving.
Aluminum foil: Helps cover the enchiladas while baking to keep them moist.

The Method for Chicken and Spinach Enchiladas

Step 1: Prepare the Filling

In a medium bowl, combine the thawed and squeezed dry spinach, cream cheese, shredded chicken, and half of the jar of salsa. Mix until well combined. This creamy mixture will serve as the filling for your enchiladas.

Step 2: Preheat the Oven

Preheat your oven to 350°F (175°C). This allows the enchiladas to cook evenly and melt the cheese perfectly.

Step 3: Assemble the Enchiladas

Spread a thin layer of enchilada sauce on the bottom of a 9×13-inch baking dish. Take one tortilla and spoon about 1/4 cup of the filling into the center. Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.

Step 4: Add Sauce and Cheese

Once all the enchiladas are in the dish, pour the remaining enchilada sauce over the top, ensuring all the tortillas are covered. Sprinkle the shredded Mexican cheese blend evenly over the top.

Step 5: Bake

Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. After 20 minutes, remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.

Step 6: Serve and Enjoy

Once baked, remove the enchiladas from the oven and let them sit for a few minutes. Serve hot, garnished with your choice of shredded lettuce, guacamole, chopped fresh cilantro, chopped red onion, and halved grape tomatoes for an extra burst of flavor and color.

Make It Year-Round

Use rotisserie chicken for a quick meal on busy weeknights.
Substitute the spinach with other veggies like zucchini or bell peppers for a seasonal twist.
Experiment with different types of cheese, such as pepper jack for a spicy kick.
Serve with a side of Mexican street corn or a fresh salad to round out the meal.

Don’t Do This

Don’t skip squeezing the spinach dry; excess moisture can make the filling watery.
Avoid overstuffing the tortillas as they may burst while baking.
Don’t forget to cover the dish with foil during the first part of baking to ensure the enchiladas cook evenly.

Freezer-Friendly Notes

The Chicken and Spinach Enchiladas are perfect for freezing! Assemble the enchiladas as instructed but do not bake them. Instead, cover tightly with plastic wrap and aluminum foil and freeze for up to 3 months. When you’re ready to eat, simply bake from frozen, adding an extra 10-15 minutes to the cooking time.

Ask the Chef

Can I use fresh spinach instead of frozen?

Absolutely! You can use fresh spinach; just sauté it briefly until wilted and then squeeze out any excess moisture before mixing it into the filling.

How can I make this dish spicier?

To add heat, use a spicy salsa or enchilada sauce, and consider adding jalapeños or diced green chilies to the filling.

What if I don’t have sour cream?

If you don’t have sour cream, you can substitute it with Greek yogurt or simply omit it altogether; the cream cheese will still provide creaminess.

Can I make this vegetarian?

Yes! Just replace the chicken with black beans or additional veggies, and keep the cream cheese and cheese for a delicious vegetarian option.

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Next Steps

Now that you have the delicious recipe for Chicken and Spinach Enchiladas, it’s time to gather your ingredients and get cooking! This dish is not only easy to prepare but is sure to become a favorite in your household. Whether you’re enjoying a cozy night in or hosting friends for dinner, these enchiladas will impress. Don’t forget to share your creations and any variations you try out! Happy cooking!