Chicken and Spinach Enchiladas

This Chicken and Spinach Enchiladas recipe is a cozy weeknight dinner, loaded with flavor and creamy goodness!

Prep Time15

Cook Time30

Total Time45

Servings: 4 servings

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

Preheat your oven to 350°F (175°C).
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.
Warm the flour tortillas in the microwave for about 20-30 seconds until pliable.
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.
Pour the enchilada sauce over the rolled tortillas, covering them well. Sprinkle the remaining salsa on top.
Sprinkle the shredded Mexican cheese blend evenly over the top of the enchiladas.
Place the dish in the preheated oven and bake for 25-30 minutes, until the cheese is melted and bubbly.
Let the enchiladas cool for a few minutes before serving. Top with your favorite toppings.

Assemble the enchiladas a day in advance and store in the refrigerator before baking.
Leftover enchiladas can be stored in an airtight container for 3-4 days.
You can freeze assembled enchiladas before baking for up to 3 months.