Chicken and Spinach Enchiladas

5 from 1 vote

Chicken and Spinach Enchiladas

Chicken and Spinach Enchiladas are creamy, cheesy and packed with flavor, made with tender chicken, spinach and a simple enchilada sauce for an easy family dinner.

Prep Time25

Cook Time30

Total Time55

Course: Main Course

Cuisine: Mexican

Keyword: chicken, enchilada, spinach

Servings: enchiladas

Author: Lori Lange

Equipment

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 13x9 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.

Notes

Drain spinach well: Excess moisture can make the filling watery.
Use rotisserie chicken: A great shortcut that adds flavor and saves time.
Warm tortillas if needed: This helps prevent cracking when rolling.
Customize toppings: Add fresh toppings like avocado, cilantro or tomatoes for extra flavor.
Make ahead friendly: Assemble ahead and refrigerate until ready to bake.
Freezer tip: Freeze unbaked enchiladas for an easy future meal.

Nutrition