Chicken and Spinach Enchiladas

This quick and easy Chicken and Spinach Enchiladas recipe is a delicious and healthy, family-friendly favorite.

Mexican Recipes Featuring Chicken:

5 from 1 vote

Chicken and Spinach Enchiladas

By Lori Lange

This quick and easy recipe is a delicious and healthy family friendly favorite.

Prep: 25

Cook: 30

Total: 55

Servings: 6 enchiladas

Save Pin Print

Ingredients

▢ One 16-ounce jar medium salsa, divided
▢ Two 10-ounce cans enchilada sauce
▢ One 8-ounce package cream cheese (low fat is okay)
▢ One 10-ounce package frozen chopped spinach, thawed & squeezed dry
▢ 2½ cups shredded or chopped roasted chicken
▢ Ten 8-inch flour tortillas
▢ One 8-ounce package shredded Mexican cheese blend
▢ Extra toppings: shredded lettuce, guacamole, chopped fresh cilantro, chopped red onion, halved grape tomatoes, as desired

Instructions

Preheat the oven to 350°F.
Stir together ¼ cup salsa and enchilada sauce, and set aside.
Microwave cream cheese in a medium microwave safe bowl at HIGH 1 minute or until very soft. Add spinach, chicken and remaining salsa, and stir until blended.
Spoon a heaping ⅓ cup of chicken mixture down center of each tortilla. Roll up tortillas, and place, seam-sides down, in a lightly greased 13×9 inch baking dish. Pour enchilada sauce mixture evenly over top of rolled tortillas and sprinkle with shredded cheese.
Bake for 30 minutes or until bubbly. Let stand 5 minutes. Serve with desired toppings.

Nutrition

Serving: 1enchilada, Calories: 591kcal, Carbohydrates: 42g, Protein: 34g, Fat: 32g, Saturated Fat: 17g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 9g, Cholesterol: 118mg, Sodium: 2110mg, Potassium: 637mg, Fiber: 6g, Sugar: 13g, Vitamin A: 7314IU, Vitamin C: 6mg, Calcium: 448mg, Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.