When the day winds down and the evening calls for something hearty yet simple, chicken and spinach enchiladas step in with their warm embrace. This isn’t just another dinner; it’s the kind of meal that wraps you in comfort without weighing you down.
I remember the first time I made these enchiladas on a chilly evening. The aroma of sautéed onions, garlic, and spices filled the kitchen, mingling with the fresh scent of wilted spinach. Rolling the filling into soft, warm tortillas felt like crafting a little bundle of goodness. Baking them under a blanket of melted cheese was like waiting for a delicious surprise. When I finally pulled that bubbling pan from the oven, the rich smell was irresistible. Each bite brought together tender chicken, vibrant greens, and creamy cheese, reminding me why simple meals often leave the deepest impressions.
- Combines protein and greens for a balanced, satisfying meal
- Rich, homemade enchilada sauce adds depth and warmth
- Melty cheese topping creates that perfect golden crust
- Comforting enough for dinner but easy enough for busy weeknights
- Leftovers reheat beautifully, making meal prep stress-free
If you’re worried about spending too long in the kitchen, this recipe is a great reminder: simple ingredients can come together quickly to create something special. Plus, the smell will have everyone gathering in the kitchen before dinner is even served.
PrintChicken and Spinach Enchiladas
Delicious and hearty chicken and spinach enchiladas baked in a rich enchilada sauce and topped with melted cheese. Perfect for a comforting weeknight dinner.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6
Ingredients
2 cups cooked chicken, shredded
3 cups fresh spinach, chopped
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
12 corn tortillas
2 cups enchilada sauce
1 medium onion, finely chopped
2 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon black pepper
Instructions
Preheat the oven to 375°F (190°C).
Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook for 3-4 minutes until softened.
Add minced garlic, ground cumin, chili powder, salt, and black pepper to the skillet. Cook for 1 minute until fragrant.
Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat.
In a large bowl, combine the shredded chicken, cooked spinach mixture, and 1/2 cup of shredded cheddar cheese. Mix well.
Warm the corn tortillas in the microwave for 20-30 seconds to make them pliable.
Spread 1/2 cup of enchilada sauce evenly on the bottom of a 9×13 inch baking dish.
Place about 1/3 cup of the chicken and spinach filling onto each tortilla, roll it up tightly, and place seam side down in the baking dish.
Pour the remaining enchilada sauce evenly over the rolled tortillas.
Sprinkle the remaining cheddar cheese and all of the Monterey Jack cheese evenly on top.
Cover the baking dish with aluminum foil and bake for 20 minutes.
Remove the foil and bake for an additional 10 minutes or until the cheese is melted and bubbly.
Let the enchiladas cool for 5 minutes before serving.
FAQ
Can I use frozen spinach instead of fresh? Yes, but be sure to thaw and squeeze out excess water before mixing to avoid soggy filling.
Is it possible to make this recipe ahead of time? Definitely. Assemble the enchiladas, cover, and refrigerate for up to 24 hours before baking.
What can I substitute for the cheeses? Cheddar and Monterey Jack work best for melting, but mozzarella or a Mexican cheese blend can also be delicious.
Can I freeze leftovers? Yes, store in a freezer-safe container for up to two months and thaw overnight in the fridge before reheating.
Ready to bring this cozy, cheesy chicken and spinach dish to your table? Save this recipe, print it out, and let the comfort begin.