Chicken and Spinach Enchiladas

These Chicken and Spinach Enchiladas are creamy and done in less than 30 minutes. These have rotisserie chicken in a creamy sauce all in flour tortillas. Good enough to be in an entree in a Mexican restaurant.

CHICKEN AND SPINACH ENCHILADAS

I have a lot of chicken enchiladas on this site but of all of them these are at the top of the enchiladas I love. Each of the recipes I love for different reasons.

INGREDIENTS

• ONION – I like to use a yellow onion but you could use red onion or green onions.
• GARLIC – I use minced garlic but you could use 1/2 teaspoon of garlic powder as a substitute.
• CREAM CHEESE – room temperature cream cheese makes it easier to blend into the sauce.
• HEAVY CREAM – the cream adds richness but you could use chicken broth if you wanted to lighten it up.
• BABY SPINACH or REGULAR SPINACH – I like to coarsely chop the fresh spinach.
• CUMIN
• ROTISSERIE CHICKEN – I like the texture of rotisserie chicken but you can use any cooked chicken you have.
• MEXICAN CHEESE – you can use cheddar or Monterey Jack cheese.
• GREEN ENCHILADA SAUCE – we prefer to use this but we have also use salsa verde. Salsa verde has more of a tang and tends to be spicier.
• TOPPINGS – sour cream, guacamole, pico de gallo, and fresh cilantro.

HOW TO MAKE CHICKEN ENCHILADAS

1. Preheat the oven to 350 degrees and spray a 13 x 9-inch casserole dish with nonstick spray.
2. In a large skillet, heat the olive oil over medium-high heat. Add the onion. Cook onion and sautee until soft. Add the garlic and cook for 30 seconds. Add the cream cheese and heavy cream. Stir together until creamy over medium heat. Add the salt and cumin. Add more salt and pepper to taste. Stir in the spinach until wilted. Stir in the chicken.
3. Spoon about 1/3 cup of the chicken and spinach mixture down the center of each tortilla and top with about 1-2 tablespoons of cheese. Roll up tightly and place seam side down in the pan. Repeat with the remaining tortillas. Use a total of about 1 cup of cheese in the tortillas. Spread the enchilada sauce on top of all the tortillas and sprinkle the remaining cheese (1/2 cup) on top.

4. Bake for 15-20 minutes or until cheese is melted and enchiladas are bubbly. Top with whatever toppings you like: sour cream, guacamole, pico de gallo, chopped cilantro.

CAN I USE CORN TORTILLAS?

Of course, you can easily replace the flour tortillas with corn tortillas.

ARE THESE KETO?

Yes! If you use the Mission Low-carb tortillas (net carbs 4) then these are Keto.

OTHER MEXICAN RECIPES:

• Mushroom and Spinach Enchiladas Recipe
• Honey Lime Enchiladas
• Chicken Enchilada Roll-Ups
• Salsa Verde Enchiladas
• Low-carb Shrimp Enchiladas
• Sweet Potato and Black Bean Enchiladas
• Creamy Chicken Enchiladas
• Overnight Ham and Cheese Enchiladas
• Chorizo Breakfast Enchiladas

Chicken and Spinach Enchiladas

4.60 from 15 votes

These Chicken and Spinach Enchiladas are creamy and done in less than 30 minutes. These have rotisserie chicken in a creamy sauce all in flour tortillas. Good enough to be in a Mexican restaurant.

Print Pin Rate

Prep Time: 15 minutes mins

Cook Time: 20 minutes mins

Servings: 8 servings

Ingredients

• 1 tablespoon olive oil
• 1/2 cup diced yellow onion
• 2 cloves garlic, minced
• 4 ounces cream cheese, room temperature
• 1/3 cup heavy cream
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground cumin
• 1 1/2 cups spinach, coarsely chopped
• 2 cups rotisserie chicken, chopped or shredded
• 1 1/2 cups shredded Mexican cheese, divided
• 1 cup green enchilada sauce, (or salsa verde)
• 8 (6-8 inch) flour tortillas
• Toppings: sour cream, guacamole, pico de gallo, chopped cilantro

Instructions

 

• Preheat the oven to 350 degrees and spray a 13 x 9-inch casserole dish with nonstick spray.
• In a large skillet, heat the olive oil over medium-high heat. Add the onion. Cook onion and sautee until soft. Add the garlic and cook for 30 seconds. Add the cream cheese and heavy cream. Stir together until creamy over medium heat. Add the salt and cumin. Add more salt and pepper to taste. Stir in the spinach until wilted. Stir in the chicken.
• Spoon about 1/3 cup of the chicken and spinach mixture down the center of each tortilla and top with about 1-2 tablespoons of cheese. Roll up tightly and place seam side down in the pan. Repeat with the remaining tortillas. Use a total of about 1 cup of cheese in the tortillas. Spread the enchilada sauce on top of all the tortillas and sprinkle the remaining cheese (1/2 cup) on top.
• Bake for 15-20 minutes or until cheese is melted and enchiladas are bubbly. Top with whatever toppings you like: sour cream, guacamole, pico de gallo, chopped cilantro.

Cuisine: Mexican

Course: All Recipes, Main Course

Author: Christy Denney

Christy Denney

Christy is the voice behind The Girl Who Who Ate Everything! She is no stranger to making meals that kids and adults will love. She grew up in Mesa, Arizona as the youngest of ten kids. She can always be found in her kitchen with music playing and cooking with her kids. She published her first cookbook in 2014. She loves party food that gets the conversations going!

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