These Chicken and Spinach Enchiladas are creamy and done in less than 30 minutes. These have rotisserie chicken in a creamy sauce all in flour tortillas. Good enough to be in an entree in a Mexican restaurant.

hicken and Spinach Enchiladas

CHICKEN AND SPINACH ENCHILADAS

I have a lot of chicken enchiladas on this site but of all of them these are at the top of the enchiladas I love. Each of the recipes I love for different reasons.

INGREDIENTS

  • ONION – I like to use a yellow onion but you could use red onion or green onions.
  • GARLIC – I use minced garlic but you could use 1/2 teaspoon of garlic powder as a substitute.
  • CREAM CHEESE – room temperature cream cheese makes it easier to blend into the sauce.
  • HEAVY CREAM – the cream adds richness but you could use chicken broth if you wanted to lighten it up.
  • BABY SPINACH or REGULAR SPINACH – I like to coarsely chop the fresh spinach.
  • CUMIN
  • ROTISSERIE CHICKEN – I like the texture of rotisserie chicken but you can use any cooked chicken you have.
  • MEXICAN CHEESE – you can use cheddar or Monterey Jack cheese.
  • GREEN ENCHILADA SAUCE – we prefer to use this but we have also use salsa verde. Salsa verde has more of a tang and tends to be spicier.
  • TOPPINGS – sour cream, guacamole, pico de gallo, and fresh cilantro.

HOW TO MAKE CHICKEN ENCHILADAS

  1. Preheat the oven to 350 degrees and spray a 13 x 9-inch casserole dish with nonstick spray.spinach on filling
  2. In a large skillet, heat the olive oil over medium-high heat. Add the onion. Cook onion and sautee until soft. Add the garlic and cook for 30 seconds. Add the cream cheese and heavy cream. Stir together until creamy over medium heat. Add the salt and cumin. Add more salt and pepper to taste. Stir in the spinach until wilted. Stir in the chicken.creamy chicken and spinach
  3. Spoon about 1/3 cup of the chicken and spinach mixture down the center of each tortilla and top with about 1-2 tablespoons of cheese. Roll up tightly and place seam side down in the pan. Repeat with the remaining tortillas. Use a total of about 1 cup of cheese in the tortillas. Spread the enchilada sauce on top of all the tortillas and sprinkle the remaining cheese (1/2 cup) on top.tortilla filled with chicken and cheesetortillas covered in cheese
  4. Bake for 15-20 minutes or until cheese is melted and enchiladas are bubbly. Top with whatever toppings you like: sour cream, guacamole, pico de gallo, chopped cilantro.

hicken and Spinach Enchiladas

CAN I USE CORN TORTILLAS?

Of course, you can easily replace the flour tortillas with corn tortillas.

hicken and Spinach Enchiladas

ARE THESE KETO?

Yes! If you use the Mission Low-carb tortillas (net carbs 4) then these are Keto.

OTHER MEXICAN RECIPES:

hicken and Spinach Enchiladas
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4.41 from 10 votes

Chicken and Spinach Enchiladas

These Chicken and Spinach Enchiladas are creamy and done in less than 30 minutes. These have rotisserie chicken in a creamy sauce all in flour tortillas. Good enough to be in a Mexican restaurant.

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

  1. Preheat the oven to 350 degrees and spray a 13 x 9-inch casserole dish with nonstick spray.
  2. In a large skillet, heat the olive oil over medium-high heat. Add the onion. Cook onion and sautee until soft. Add the garlic and cook for 30 seconds. Add the cream cheese and heavy cream. Stir together until creamy over medium heat. Add the salt and cumin. Add more salt and pepper to taste. Stir in the spinach until wilted. Stir in the chicken.
  3. Spoon about 1/3 cup of the chicken and spinach mixture down the center of each tortilla and top with about 1-2 tablespoons of cheese. Roll up tightly and place seam side down in the pan. Repeat with the remaining tortillas. Use a total of about 1 cup of cheese in the tortillas. Spread the enchilada sauce on top of all the tortillas and sprinkle the remaining cheese (1/2 cup) on top.
  4. Bake for 15-20 minutes or until cheese is melted and enchiladas are bubbly. Top with whatever toppings you like: sour cream, guacamole, pico de gallo, chopped cilantro.

hicken and Spinach Enchiladas