Chicken and Spinach Enchiladas

Savor the comforting flavors of Chicken and Spinach Enchiladas, a perfect fusion of hearty ingredients and bold spices. This easy-to-make recipe combines tender shredded chicken, wilted spinach, and creamy, seasoned filling, all wrapped in soft flour tortillas and smothered with rich enchilada sauce and gooey melted cheese. With just 20 minutes of prep time, this dish is ideal for busy weeknights or casual gatherings. Baked until bubbly and golden, these enchiladas deliver a wholesome, crowd-pleasing meal packed with protein and fresh greens. Pair them with sour cream, chopped cilantro, or creamy avocado slices for a customizable finish that’s brimming with flavor. Perfect for family dinners or meal prepping, this recipe is sure to become a household favorite!

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 3 cups Cooked chicken breast, shredded
• 4 cups Fresh spinach leaves
• 8 medium Flour tortillas
• 2 cups Shredded Mexican blend cheese
• 2 cups Enchilada sauce
• 4 ounces Cream cheese, softened
• 1 cup Diced onion
• 2 teaspoons Minced garlic
• 1 tablespoon Olive oil
• 1 teaspoon Cumin
• 0.5 teaspoon Salt
• 0.5 teaspoon Black pepper

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 3-4 minutes.

Step 3

Add the minced garlic and cook for another 30 seconds until fragrant.

Step 4

Add the fresh spinach to the skillet and cook until wilted, about 2-3 minutes. Remove the skillet from heat.

Step 5

In a large mixing bowl, combine the shredded chicken, wilted spinach mixture, softened cream cheese, cumin, salt, and black pepper. Mix until evenly combined.

Step 6

Pour 1/2 cup of the enchilada sauce into a 9x13-inch baking dish and spread it evenly to coat the bottom.

Step 7

Lay out a tortilla on a clean surface. Spoon about 1/2 cup of the chicken and spinach mixture into the center of the tortilla. Roll it up tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.

Step 8

Pour the remaining enchilada sauce evenly over the rolled tortillas in the baking dish.

Step 9

Sprinkle the shredded Mexican blend cheese evenly over the top of the enchiladas.

Step 10

Cover the dish with aluminum foil and bake for 15 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

Step 11

Remove from the oven and let the enchiladas cool slightly before serving.

Step 12

Serve the enchiladas warm with your favorite toppings such as sour cream, chopped cilantro, or sliced avocado, if desired.

Nutrition Facts

Serving size	(2093.7g)

Amount per serving	% Daily Value*
Calories	3562.2

Total Fat 169.1g	0%
Saturated Fat 86.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 933.9mg	0%
Sodium 8420.5mg	0%
Total Carbohydrate 203.6g	0%
Dietary Fiber 15.6g	0%
Total Sugars 20.1g
Protein 309.5g	0%

Vitamin D 8.3IU	0%
Calcium 2458.6mg	0%
Iron 25.8mg	0%
Potassium 3356.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.6%

Protein: 34.6%

Carbs: 22.8%