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Cheesy and extra creamy Chicken and Spinach Enchiladas loaded with thick pieces of flavorful chicken and fresh chopped spinach surrounded by a velvety white sauce- completely satisfying and absolutely delicious.

A plate of Chicken and Spinach Enchiladas with a side salad with cherry tomatoes and a fork resting on the side of the plate

Why This Recipe Works

If you’re looking for a quick and easy meal made with simple ingredients and filled with tons of flavor, this chicken and spinach enchiladas recipe is for you! What I love to do is either buy rotisserie chicken or I’ll roast a large chicken the night before and save some of the chicken meat to use instead. It’s the perfect recipe to use leftover chicken in!

Ingredient Notes

See recipe box below for ingredient amounts and full recipe instructions. 

  • Tortillas: I prefer using flour tortillas because they’re soft and flexible. Use store-bought or homemade.
  • Butter: Use salted butter.
  • Onion and garlic: Chopped onions and garlic add quite a lot of flavor to this dish, definitely don’t leave them out.
  • Spices: Coriander, cumin, black pepper, and salt.
  • Flour: Use all-purpose flour which helps to thicken the sauce.
  • Sour cream: Use full fat or low fat sour cream. This ingredient adds a slight tartness.
  • Broth: I use low sodium chicken broth in my recipe.
  • Cheese: I recommend using shredded Monterey Jack cheese, but you can use your favorite type.
  • Cooked chicken: If you’ve got leftover chicken from a previous meal or if you use cooked rotisserie chicken from your grocery store, you’re minutes away from enjoying chicken and spinach enchiladas. If you don’t have either, you can quickly cook the chicken and it can be ready to use in about 10 minutes.
  • Spinach: I recommend using 1 cup of packed fresh spinach in this recipe. Feel free to use a little more if you prefer more spinach in your enchiladas. You may also use frozen, thawed spinach that has been well drained. If using thawed and drained spinach, use about ½ cup.
A closeup of Creamy Chicken and Spinach Enchiladas in a baking dish

How To Make This Recipe

  1. Melt the butter in a large saucepan on medium-high heat. Add the onion, garlic, coriander, cumin and pepper and cook until onion is tender, about 5 minutes.
  2. Stir the flour into the sour cream and add to the onion mixture.
  3. Stir in the broth and cook and stir until thickened and bubbly.
  4. Remove from the heat and stir in 1 1/2 cups of the cheese.
  5. Place the cooked chicken in a large bowl. Add 1 cup of the sauce, the spinach and 1/2 cup of the cheese and mix well.
  6. Place about 1/4 cup of the filling on top of each tortilla and roll up.
  7. Arrange the rolls, seam side down, on a lightly greased baking dish.
  8. Top with remaining sauce and cheese and bake, covered with aluminum foil for about 35 minutes or until heated through and cheese is melted.
  9. Remove from the oven and let stand for 10 minutes before serving.

Expert Tips

  • If you want to increase the heat level in the chicken and spinach enchiladas, add some freshly chopped jalapeños or Serrano chillies.
  • Consider adding chopped fresh tomatoes, cilantro, and black olives as enchilada toppings.

Frequently Asked Questions

Can I Use Corn Tortillas?

Yes! You can use either flour or corn tortillas in this chicken and spinach enchilada recipe. Be sure to warm the tortillas first to make them easier to handle.

Can I Freeze Enchiladas?

You can! Make the enchiladas as directed in the recipe. Cover the dish tightly with plastic wrap and aluminum foil. Freeze up to 3 months.

To bake, remove the plastic wrap and cover the baking dish with foil. Bake for 20 minutes. Uncover; continue to bake for an additional 5-10 minutes, or until cheese has melted and the enchiladas are completely cooked through.

A plate of Chicken and Spinach Enchiladas with a side salad with cherry tomatoes and a fork resting on the side of the plate with the remainder of the enchiladas in a baking dish

Serving Suggestions

You might like to consider serving any of these recipes with your chicken and spinach enchiladas:

Ways To Use Leftover Ingredients

If you have any ingredients leftover from this chicken and spinach enchiladas recipe, you might like to consider using them in any of these single serving and small batch recipes:

A plate of creamy Chicken and Spinach Enchiladas with a side salad with cherry tomatoes

If you’re looking for a single serving chicken enchiladas recipe, you can find that recipe as well as many other single serving recipes by visiting our One Dish Kitchen site. 

Enjoy!


Recipe

Chicken and Spinach Enchiladas

Prep: 10 minutes
Cook: 35 minutes
Servings: 6 servings
These enchiladas are cheesy, extra creamy and each tortilla is stuffed with thick pieces of chicken, spinach and cheese. Completely satisfying and absolutely delicious. These Chicken and Spinach Enchiladas freeze well so you can even make a double batch and freeze some to enjoy later.

Ingredients 

  • 10 each flour tortillas 8 inch diameter
  • 2 tablespoons butter
  • 1/2 cup chopped onion
  • 2 cloves garlic minced
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon black pepper
  • 3 tablespoons all-purpose flour
  • 8- ounces of sour cream
  • 2 1/2 cups chicken broth
  • 3 cups Monterey Jack cheese
  • 1/2 teaspoon salt
  • 3 cups chopped cooked chicken
  • 1 cup chopped fresh spinach

Instructions 

  • Preheat the oven to 350 degrees F.
  • Wrap the tortillas in foil and heat in the oven for 10 minutes until softened. Remove from oven and set aside.

PREPARE THE SAUCE

  • Melt the butter in a large saucepan on medium-high heat. Add the onion, garlic, coriander, cumin and pepper and cook until onion is tender, about 5 minutes.
  • Stir the flour into the sour cream and add to the onion mixture.
  • Stir in the broth and cook and stir until thickened and bubbly.
  • Remove from the heat and stir in 1 1/2 cups of the cheese.
  • At this point, taste and add salt as needed.
  • Place the cooked chicken in a large bowl. Add 1 cup of the sauce, the spinach and 1/2 cup of the cheese and mix well.
  • Place about 1/4 cup of the filling on top of each tortilla and roll up.
  • Arrange the rolls, seam side down, on a lightly greased baking dish.
  • Top with remaining sauce and cheese and bake, covered with aluminum foil for about 35 minutes or until heated through and cheese is melted.
  • Remove from the oven and let stand for 10 minutes before serving.
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