Chicken and Spinach Enchiladas

If you’re searching for a comforting and satisfying dish that’s loaded with flavor, look no further than Chicken and Spinach Enchiladas. This cozy recipe combines tender chicken, vibrant spinach, and creamy goodness all wrapped up in soft tortillas and smothered in zesty enchilada sauce. It’s the perfect weeknight dinner that your whole family will love, and it’s easy enough to whip up even on the busiest of nights. Let’s dive into why this recipe holds a special place in my heart.

Why I Love This Recipe

There’s something incredibly comforting about enchiladas. They’re like a warm hug on a plate! This Chicken and Spinach Enchilada recipe is not only delicious but also packed with nutrients. The combination of spinach and chicken offers a great balance of protein and vitamins, making it a wholesome meal. Plus, you can easily customize it to fit your taste preferences or dietary needs. Whether you’re looking for an easy family meal or a dish to impress guests, this recipe is a winner every time.

What’s in the Bowl

To create these delightful Chicken and Spinach Enchiladas, you’ll need a handful of simple ingredients. Here’s what you’ll be gathering:

• 16-ounce jar medium salsa, divided – This will add a nice flavor base to your dish.
• Two 10-ounce cans enchilada sauce – Essential for that classic enchilada taste.
• 8-ounce package cream cheese (low fat is okay) – This brings creaminess and richness to the filling.
• 10-ounce package frozen chopped spinach, thawed & squeezed dry – A great way to sneak in some greens!
• 2 cups shredded or chopped roasted chicken – Perfectly cooked chicken makes this recipe a breeze.
• Ten 8-inch flour tortillas – The perfect vessel for all that delicious filling.
• 8-ounce package shredded Mexican cheese blend – For topping, because cheese makes everything better.
• Extra toppings: shredded lettuce, guacamole, chopped fresh cilantro, chopped red onion, halved grape tomatoes, as desired.

Gear Up: What to Grab

Before you start cooking, make sure you have the right kitchen gear on hand:

• Large mixing bowl – For combining the filling ingredients.
• 9×13 baking dish – A good-sized dish to hold all your enchiladas.
• Measuring cups and spoons – Accurate measurements are key to a successful recipe.
• Wooden spoon or spatula – For mixing and spreading the filling.
• Oven mitts – Safety first when handling hot dishes!

How to Prepare Chicken and Spinach Enchiladas

Now that you have your ingredients and gear ready, let’s get cooking! Follow these steps to create your Chicken and Spinach Enchiladas.

Step 1: Preheat Your Oven

Preheat your oven to 350°F (175°C). This will ensure that your enchiladas cook evenly and get perfectly bubbly.

Step 2: Make the Filling

In a large mixing bowl, combine the cream cheese and half of the salsa. Mix until smooth. Then, add in the thawed spinach and shredded chicken. Stir until everything is well combined.

Step 3: Prepare the Tortillas

Warm the flour tortillas in the microwave for about 20-30 seconds, just until they are pliable. This will make them easier to roll without tearing.

Step 4: Fill the Tortillas

Spoon a generous amount of the chicken and spinach mixture onto each tortilla. Roll them up tightly and place them seam-side down in your greased baking dish.

Step 5: Add the Sauce

Pour the enchilada sauce over the rolled tortillas, making sure to cover them well. Don’t forget to sprinkle the remaining salsa on top for an extra kick of flavor.

Step 6: Top with Cheese

Sprinkle the shredded Mexican cheese blend evenly over the top of the enchiladas. Cheese is the magical ingredient that brings everything together!

Step 7: Bake

Place the dish in the preheated oven and bake for 25-30 minutes, or until the cheese is melted and bubbly. You want that perfect golden brown color on top.

Step 8: Serve with Toppings

Once out of the oven, let the enchiladas cool for a few minutes before serving. Top with your favorite toppings, such as shredded lettuce, guacamole, chopped fresh cilantro, red onion, and halved grape tomatoes.

Tailor It to Your Diet

This Chicken and Spinach Enchiladas recipe is versatile and can be easily adapted to fit various dietary preferences:

• Gluten-free: Use gluten-free tortillas in place of flour tortillas.
• Vegetarian: Substitute the chicken with black beans or lentils for a hearty vegetarian option.
• Low-carb: Use zucchini or eggplant slices instead of tortillas for a low-carb version.
• Dairy-free: Replace cream cheese with a dairy-free alternative and skip the cheese topping.

What Could Go Wrong

While this recipe is fairly straightforward, a few things can go awry. Here are some pointers to avoid mishaps:

• Overstuffing the tortillas can lead to spills while baking. Use a moderate amount of filling.
• Not warming the tortillas may result in tearing. Always warm them before rolling.
• If you skip draining the spinach thoroughly, excess moisture can make the filling soggy.
• Forgetting to cover the dish with foil during the first half of baking can lead to overly browned cheese.

Prep Ahead & Store

One of the best things about Chicken and Spinach Enchiladas is that they can be prepped ahead of time:

You can assemble the enchiladas a day in advance and store them in the refrigerator before baking. Just add an extra 10-15 minutes to the baking time if they are cold from the fridge.

Leftover enchiladas can be stored in an airtight container in the refrigerator for 3-4 days. You can reheat them in the microwave or in the oven until warmed through.

Ask & Learn

Can I use fresh spinach instead of frozen?

Yes! You can use fresh spinach if you prefer. Just sauté it until wilted and make sure to squeeze out any excess moisture before adding it to the filling.

How spicy are these enchiladas?

The spice level can vary depending on the salsa and enchilada sauce you choose. If you prefer milder flavors, opt for a mild salsa and sauce.

Can I freeze enchiladas?

Absolutely! You can freeze assembled enchiladas before baking. Just cover tightly with foil and freeze for up to 3 months. Bake from frozen, adding extra time as needed.

What should I serve with enchiladas?

These enchiladas pair well with a side of Mexican rice, refried beans, or a simple salad. You can also serve them with a side of Green Chile Enchiladas for a delightful spread.

More Recipes You’ll Love

If you enjoyed this Chicken and Spinach Enchiladas recipe, you might also want to try:

• Chicken Enchilada Pasta Bake – A fun twist on traditional enchiladas!
• Green Chile Enchiladas – A zesty variation that’s sure to please.
• Spinach And Ricotta Stuffed Shells – Another creamy, cheesy favorite.

Serve & Enjoy

Your Chicken and Spinach Enchiladas are now ready to be served! Gather your loved ones around the table and enjoy this deliciously satisfying meal. These enchiladas are not only comforting and filling but also a great way to incorporate healthy ingredients into your family’s diet. I can’t wait for you to try them and see how much joy they bring to your dinner table!