Jen's Spinach Chicken Enchiladas
Get ready to savor the ultimate comfort food fusion with Jen's Spinach Chicken Enchiladas—a hearty, flavor-packed dish perfect for busy weeknights or family gatherings. This recipe combines tender shredded chicken, fresh spinach, and creamy Monterey Jack cheese in a velvety mixture enhanced with cream cheese, garlic, and a hint of ground cumin. The filling is wrapped in soft flour tortillas, smothered in a luscious green enchilada sauce blended with sour cream, and baked to golden, bubbly perfection. With just 20 minutes of prep and adaptable to your favorite toppings like fresh cilantro, these enchiladas are both simple to make and irresistibly satisfying. Don’t miss this balanced, veggie-filled twist on a Mexican classic!
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Ingredients
- 2 cups (shredded) Cooked chicken breast
- 3 cups (chopped) Fresh spinach
- 4 oz Cream cheese
- 2 cups Shredded Monterey Jack cheese
- 1 cup Sour cream
- 2 cups Green enchilada sauce
- 8 medium-sized Flour tortillas
- 1 tbsp Olive oil
- 2 cloves (minced) Garlic
- 1 tsp Ground cumin
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 2 tbsp Chopped fresh cilantro (optional)
Directions
Step 1
Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
Step 2
Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Step 3
Add the chopped spinach to the skillet, cooking until just wilted, about 2-3 minutes. Remove from heat.
Step 4
In a large mixing bowl, combine the shredded chicken, cooked spinach, cream cheese, 1 cup of the shredded Monterey Jack cheese, cumin, salt, and black pepper. Mix until well combined.
Step 5
Spoon approximately 1/3 cup of the chicken-spinach mixture onto each tortilla and roll them tightly. Place the rolled tortillas seam-side down into the prepared baking dish.
Step 6
In a separate bowl, mix the green enchilada sauce with the sour cream until smooth. Pour the mixture evenly over the enchiladas.
Step 7
Sprinkle the remaining 1 cup of shredded Monterey Jack cheese over the top.
Step 8
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbling.
Step 9
Remove from the oven and let the enchiladas cool for 5 minutes. Garnish with chopped fresh cilantro, if desired.
Step 10
Serve warm and enjoy!
Nutrition Facts
| Serving size | (1836.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3412.4 |
| Total Fat 200.7g | 0% |
| Saturated Fat 111.3g | 0% |
| Polyunsaturated Fat 3.0g | |
| Cholesterol 716.3mg | 0% |
| Sodium 10028.7mg | 0% |
| Total Carbohydrate 212.5g | 0% |
| Dietary Fiber 20.6g | 0% |
| Total Sugars 37.6g | |
| Protein 214.4g | 0% |
| Vitamin D 48.0IU | 0% |
| Calcium 2693.9mg | 0% |
| Iron 21.0mg | 0% |
| Potassium 1710.7mg | 0% |
Source of Calories