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Spinach and Chicken Enchiladas

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         What a tremendous Mexican dish this has turned into. I could not believe that everyone in the family loved it! We eat a lot of chicken at our house. Not just because it is economical, but because chicken is very versatile.

It works for every type of ethnice cuisine, Indian, American, Mexican, Italian, German and French. I am not sure if that would work for every other type of meat, but I am sure it does. The point is that I could probably make a different chicken dish everyday of the month and not repeat anything!

            Let me just say, this Chicken and Spinach Enchiladas will be rotated into the weekly menu at our house. If you ignore all the cheese and also the sour cream, this is a very healthy dish. Oh my, well, we could cut back slightly on the cheese and sour cream.

            I love this dish, if there is a chance that I am going to be super busy, then I can make most of this ahead of time, so there is very little to do when it is meal time.

Frequently Asked Questions:

            Can I use prepared chicken?

You could use any chicken that you have leftover, or make a quick stop at the market on the way home and pick up a rotisserie chicken.

            Can I freeze these enchiladas?

They freeze beautifully! If you have the time, make a double batch and toss them into the freezer for up to 5 months.

            Can I use enchilada sauce?

You could, but I think you will really like the creamy sauce in this recipe. Give it a try!

What do you need to make Spinach and Chicken Enchiladas

            1 tbsp Olive oil

            1 onion diced

            6 cups fresh spinach

            2 cloves garlic, minced

            4 cups shredded chicken

            2 cups mozzarella cheese

            3 tbsp butter

            3 tbsp flour

            2 cup chicken broth

            ½ tsp cumin

            4 ounces diced green chilis

            1 cup sour cream

            2 tbsp lime juice

            12 flour tortillas, 6 inch size

            Cilantro as a garnish

How to make Spinach and Chicken Enchiladas

FIRST STEP:

Preheat the oven to 350*

Lightly spray a 9×13 baking pan

SECOND STEP:

In a large bowl toss in the chicken and shred it, if not already shredded

In a large skillet, saute the onions and the garlic, about 4 minutes

a)

b)

THIRD STEP:

Add in the spinach and saute for 3 to 5 minutes

Spoon the spinach mixture in the bowl with the chicken

FOURTH STEP:

Add ½ of the cheese and stir

In the same skillet, melt the butter and stir in the flour

FIFTH STEP:

Using a whisk, whisk in the chicken broth and bring to a simmer

Stir in the cumin, add salt and pepper to taste

SIXTH STEP:

Continue cooking until the liquid has thickened

Stir in the lime juice, sour cream and then the green chilis

SEVENTH STEP:

Add one cup of the sauce to the chicken and spinach mixture

Spread ⅓ cup of sauce at the bottom of the baking pan

Lay out the tortillas and divide the chicken between all the tortillas

EIGHTH STEP:

Roll the tortilla and chicken mix up tightly

a)

b)

Place the tortillas seam side down in the baking pan

a)

b)

NINETH STEP:

Pour the remaining sauce over the top of the tortillas and sprinkle the remaining cheese on the top

a)

b)

Cover with foil and bake for 20 minutes

TENTH STEP:

Remove the aluminum foil and bake an additional 15 minutes, until the cheese is golden and bubbly

Garnish with Chopped Cilantro

Enjoy!

YUM!

Spinach and Chicken Enchiladas

Spinach and Chicken Enchiladas

Yield: 12
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Ingredients

  • 1 tbsp Olive oil
  • 1 onion diced
  • 6 cups fresh spinach
  • 2 cloves garlic, minced
  • 4 cups shredded chicken
  • 2 cups mozzarella cheese
  • 3 tbsp butter
  • 3 tbsp flour
  • 2 cup chicken broth
  • ½ tsp cumin
  • 4 ounces diced green chilis
  • 1 cup sour cream
  • 2 tbsp lime juice
  • 12 flour tortillas, 6 inch size
  • Cilantro as a garnish

Instructions

FIRST STEP:

Preheat the oven to 350*

Lightly spray a 9x13 baking pan

SECOND STEP:

In a large bowl toss in the chicken and shred it, if not already shredded

In a large skillet, saute the onions and the garlic, about 4 minutes

THIRD STEP:

Add in the spinach and saute for 3 to 5 minutes

Spoon the spinach mixture in the bowl with the chicken

FOURTH STEP:

Add ½ of the cheese and stir

In the same skillet, melt the butter and stir in the flour

FIFTH STEP:

Using a whisk, whisk in the chicken broth and bring to a simmer

Stir in the cumin, add salt and pepper to taste

SIXTH STEP:

Continue cooking until the liquid has thickened

Stir in the lime juice, sour cream and then the green chilis

SEVENTH STEP:

Add one cup of the sauce to the chicken and spinach mixture

Spread ⅓ cup of sauce at the bottom of the baking pan

Lay out the tortillas and divide the chicken between all the tortillas

EIGHTH STEP:

Roll the tortilla and chicken mix up tightly

Place the tortillas seam side down in the baking pan

NINETH STEP:

Pour the remaining sauce over the top of the tortillas and sprinkle the remaining cheese on the top

Cover with foil and bake for 20 minutes

TENTH STEP:

Remove the aluminum foil and bake an additional 15 minutes, until the cheese is golden and bubbly

Garnish with Chopped Cilantro

Enjoy!

Nutrition Information
Serving Size 120
Amount Per Serving Calories 22Total Fat 12gSaturated Fat 12gUnsaturated Fat 10gCholesterol 160mgSodium 28mgCarbohydrates 140gSugar 18gProtein 12g

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