These Chicken and Spinach Enchiladas are rich, creamy, comforting, and easy enough for a busy weeknight dinner. Made with tender rotisserie chicken, fresh spinach, a smooth cream cheese sauce, green enchilada sauce, and soft flour tortillas, this Mexican-inspired main dish tastes like something you would order at a restaurant.
CHICKEN AND SPINACH ENCHILADAS
Chicken and spinach enchiladas are a simple, satisfying dinner with a creamy filling and plenty of melted cheese. The filling starts with onion and garlic cooked in olive oil, then cream cheese and heavy cream are stirred in to create a smooth sauce. Fresh spinach wilts right into the mixture, and rotisserie chicken makes the recipe especially convenient.
These enchiladas are a great choice when you want a warm, cheesy meal without a complicated process. The filling is spooned into tortillas, rolled tightly, covered with green enchilada sauce, and baked until bubbly. The result is a pan of creamy chicken enchiladas with a mild, savory flavor and just enough green sauce to balance the richness.
You can serve them as they are or add your favorite toppings. Sour cream, guacamole, pico de gallo, and chopped cilantro all work well. They are hearty enough for a main course and easy to pair with rice, beans, salad, or a simple vegetable side.
INGREDIENTS
- ONION – Yellow onion works well for a mild, classic flavor, but red onion or green onions can also be used.
- GARLIC – Fresh minced garlic gives the filling great flavor. If needed, 1/2 teaspoon garlic powder can be used as a substitute.
- CREAM CHEESE – Room temperature cream cheese blends more easily into the sauce and helps create the creamy texture.
- HEAVY CREAM – Heavy cream adds richness. Chicken broth can be used instead if you want a lighter filling.
- BABY SPINACH or REGULAR SPINACH – Fresh spinach is best when coarsely chopped so it mixes evenly into the chicken filling.
- CUMIN – Ground cumin adds warm, earthy flavor that works well with the green enchilada sauce.
- ROTISSERIE CHICKEN – Rotisserie chicken has a tender texture and makes the recipe quick, but any cooked chicken may be used.
- MEXICAN CHEESE – Shredded Mexican cheese melts beautifully. Cheddar or Monterey Jack cheese are also good options.
- GREEN ENCHILADA SAUCE – Green enchilada sauce gives the dish its classic flavor. Salsa verde can also be used, though it is usually tangier and may be spicier.
- TOPPINGS – Sour cream, guacamole, pico de gallo, and fresh cilantro are all delicious finishing touches.
HOW TO MAKE CHICKEN ENCHILADAS
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Preheat the oven to 350 degrees. Lightly coat a 13 x 9-inch casserole dish with nonstick spray so the enchiladas release easily after baking.
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Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook until softened. Stir in the garlic and cook for about 30 seconds, just until fragrant. Add the cream cheese and heavy cream, then stir over medium heat until the sauce becomes creamy and smooth. Season with salt and cumin, then add more salt and pepper if desired. Stir in the spinach until wilted, then fold in the chopped or shredded chicken.
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Spoon about 1/3 cup of the chicken and spinach mixture down the center of each tortilla. Add 1 to 2 tablespoons of shredded cheese to each tortilla, using about 1 cup of cheese total inside the enchiladas. Roll each tortilla tightly and place it seam side down in the prepared baking dish. Repeat with the remaining tortillas. Pour the green enchilada sauce evenly over the top, then sprinkle the remaining 1/2 cup cheese over the enchiladas.
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Bake for 15 to 20 minutes, or until the cheese is melted and the enchiladas are hot and bubbly. Serve warm with your choice of sour cream, guacamole, pico de gallo, and chopped cilantro.
CAN I USE CORN TORTILLAS?
Yes. Corn tortillas can be used instead of flour tortillas if you prefer their flavor or texture. Since corn tortillas can tear more easily, warming them before filling and rolling can make the process easier. Flour tortillas create a softer, creamier style of enchilada, while corn tortillas give the dish a more traditional flavor.
ARE THESE KETO?
These enchiladas can fit a low-carb or keto-style meal if you use low-carb tortillas. The original recipe notes Mission low-carb tortillas with 4 net carbs. Be sure to check the nutrition information on the exact tortillas and enchilada sauce you use, since ingredients and carb counts can vary by brand.
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
Christy Denney
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
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Preheat the oven to 350 degrees and spray a 13 x 9-inch casserole dish with nonstick spray.
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In a large skillet, heat the olive oil over medium-high heat. Add the onion and cook until soft. Add the garlic and cook for 30 seconds. Stir in the cream cheese and heavy cream until the mixture is creamy. Add the salt and cumin, then season with additional salt and pepper to taste. Stir in the spinach until wilted, then stir in the chicken.
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Spoon about 1/3 cup of the chicken and spinach mixture down the center of each tortilla. Top with 1 to 2 tablespoons of cheese. Roll tightly and place seam side down in the prepared pan. Repeat with the remaining tortillas. Use about 1 cup of cheese inside the tortillas. Spread the enchilada sauce over the rolled tortillas and sprinkle the remaining 1/2 cup cheese on top.
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Bake for 15 to 20 minutes, or until the cheese is melted and the enchiladas are bubbly. Add sour cream, guacamole, pico de gallo, or chopped cilantro before serving.
