Fiesta Chicken and Spinach Enchiladas

Bring bold, zesty flavors to the dinner table with these Fiesta Chicken and Spinach Enchiladas! Packed with tender shredded chicken, fresh sautéed spinach, creamy cheese, and a hint of spice from green chilies, cumin, and chili powder, this comforting dish is a true crowd-pleaser. Wrapped in soft flour tortillas and smothered in enchilada sauce and gooey melted cheese, these enchiladas are baked to perfection in just 30 minutes. Ideal for busy weeknights or festive gatherings, this recipe is easy to prepare and delivers vibrant, restaurant-quality results at home. Garnish with fresh cilantro and serve with a dollop of sour cream for a wholesome, satisfying meal that bursts with Tex-Mex flavor. Perfect for fans of enchiladas and anyone searching for a hearty yet simple dinner idea!

Nutriscore Rating: 60/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

Ingredients

• 3 cups Cooked shredded chicken
• 4 cups Fresh spinach
• 2 tablespoons Olive oil
• 2 cloves Garlic, minced
• 4 ounces Cream cheese, softened
• 2 cups Shredded Mexican cheese blend
• 1 cup Sour cream
• 2 cups Enchilada sauce
• 8 large Flour tortillas
• 1 can (4 ounces) Green chilies, diced
• 1 teaspoon Cumin
• 1 teaspoon Chili powder
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 2 tablespoons Fresh cilantro, chopped (optional)

Directions

Step 1

Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.

Step 2

Heat a large skillet over medium heat and add olive oil. Sauté the minced garlic for 1 minute until fragrant.

Step 3

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

Step 4

In a large mixing bowl, combine the shredded chicken, cooked spinach, cream cheese, 1 cup of shredded Mexican cheese blend, diced green chilies, cumin, chili powder, salt, and black pepper. Mix until fully combined.

Step 5

Spread 1/2 cup of enchilada sauce evenly across the bottom of the prepared baking dish.

Step 6

Take one flour tortilla and spoon about 1/3 cup of the chicken and spinach mixture down the center. Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.

Step 7

Pour the remaining enchilada sauce evenly over the rolled tortillas, making sure they are fully covered.

Step 8

Sprinkle the top with the remaining 1 cup of shredded Mexican cheese blend.

Step 9

Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.

Step 10

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 rest for 5 minutes before serving.

Step 12

Garnish with fresh cilantro and serve with sour cream on the side, if desired.

Nutrition Facts

Serving size	(2726.2g)

Amount per serving	% Daily Value*
Calories	5381.5

Total Fat 321.8g	0%
Saturated Fat 166.2g	0%
Polyunsaturated Fat 4.1g
Cholesterol 1361.7mg	0%
Sodium 10454.9mg	0%
Total Carbohydrate 256.0g	0%
Dietary Fiber 19.3g	0%
Total Sugars 38.9g
Protein 395.2g	0%

Vitamin D 102.6IU	0%
Calcium 4711.3mg	0%
Iron 34.2mg	0%
Potassium 3540.5mg	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: 52.6%

Protein: 28.7%

Carbs: 18.6%