These chicken and spinach enchiladas are oh, so yummy! I’m a huge enchilada fan… actually I’m a huge fan of all Mexican food. All of it. There’s nothing like eating in a Mexican restaurant with a big ol’ margarita, but it’s less expensive to cook at home, right?
So I make these chicken and spinach enchiladas for the fam pretty often.
Ingredients for spinach and chicken enchiladas
- cooked chicken
- garlic
- frozen chopped spinach
- cream cheese
- taco seasoning
- cumin
- chopped green chiles
- Mexican cheese
- flour tortillas
- enchilada sauce
- cilantro
How to make chicken and spinach enchiladas
Start on the stovetop by combining the ingredients to make a delicious filling.
Spoon the filling in a line down the center of each tortilla, roll them up and place seam side down in your baking pan.
Then pour that delicious red enchilada sauce over the tortillas.
Most of the cheese is in the filling, but the little bit that’s left gets sprinkled over the top. Now bake!
And get ready for a hot, delicious and satisfying meal of chicken and spinach enchiladas for dinner!
Possible variations
Use a different protein. Cooked beef, turkey or pork would be delicious too. I love versatile recipes!
Add other veggies like diced red onion, bell pepper or corn.
Try adding a can of black beans or pinto beans. Or both!
Switch up the cheese. Try Pepper Jack for a kick of heat.
Try it with a green enchilada sauce instead of red. Or celebrate Christmas — use both!
Pin the recipe for later!
Other recipes you’ll love
- Easy taco casserole
- Slow cooker turkey fajitas
- Southwest skillet
- Slow cooker burrito filling
- Fiesta burgers
- Mexican frittata
Chicken and Spinach Enchiladas
Ingredients
- 1 lb shredded cooked chicken
- 2 garlic cloves minced
- 15 oz frozen chopped spinach
- 4 oz cream cheese cubed
- 1 pkg taco seasoning (I like spicy)
- ½ teaspoon cumin
- 1 4.5 ounce can chopped green chiles
- 2 cups shredded Mexican cheese divided
- 8 8-inch flour tortillas
- 2 cans red enchilada sauce
- 2 tablespoons fresh cilantro chopped
Instructions
- Heat oven to 350 degrees. Spray a 13 x 9-inch glass baking dish with non-stick cooking spray.
- Add chicken and garlic to a large skillet over medium-high heat and cook until garlic is glazed. Add taco seasoning, following the package directions. Add spinach; cook about 5 minutes or until spinach is thawed, stirring frequently.
- Reduce heat to medium. Stir in cream cheese, cumin, chilies and 1 1/2 cups of the Mexican cheese until well blended.
- Spoon about 1/3 cup of chicken mixture down center of each tortilla. Roll up and place seam side down in prepared baking dish. Pour enchilada sauce over the top. Sprinkle remaining cheese over sauce.
- Bake for 20 to 25 minutes or until thoroughly heated. Sprinkle cilantro over top and serve with sour cream, if desired.
