chicken spinach enchilada recipe

Written BySheba G Updated On
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The Best chicken spinach enchilada recipe

I’ve always been a fan of traditional Mexican cuisine, and one dish that stands out to me is the chicken spinach enchilada. The combination of tender chicken, flavorful spinach, and rich enchilada sauce is a match made in heaven.

I love serving this dish at family gatherings, as it’s easy to make in large quantities and always seems to please both kids and adults alike. But what really sets this recipe apart is the home cooking technique involved – it’s a great way to teach kids about the importance of layering flavors and textures in a dish.

The smell of sizzling tortillas and simmering sauce wafting through the kitchen is enough to get everyone excited for dinner. And let’s not forget the health benefits – with lean protein from the chicken and plenty of greens from the spinach, this dish is a guilt-free indulgence for even the most health-conscious eaters.

Chicken Spinach Enchiladas

4.5 from 581 votes

A delicious and comforting dish featuring tender chicken and spinach rolled in tortillas, smothered in a rich tomato sauce. This recipe is perfect for a family dinner or meal prep.

Prep Time20 mins
Cook Time35 mins
Resting Time0 mins
Total Time55 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Dough

1 1/2 cups flour
1 tsp salt
1/2 tsp baking powder
1/2 cup warm water
1 tbsp olive oil

For the Filling

1 lb boneless skinless chicken breasts
1 tbsp olive oil
1 onion, chopped
2 cloves garlic, minced
1 tsp cumin
1 tsp chili powder
1 tsp paprika
1 cup fresh spinach
1/2 cup shredded cheese

For the Sauce

1 cup tomato sauce
2 cloves garlic
1 tsp oregano
1 tsp cumin
1/2 tsp salt
1/2 tsp black pepper

👨‍🍳Directions

1Preheat oven to 375°F.
2In a mixing bowl, combine flour, salt, and baking powder.
3Add warm water and olive oil, mix until a dough forms.
4Knead the dough on a floured surface for 2 minutes, then let it rest for 10 minutes.
5Roll out the dough into thin circles and set aside.
6In a skillet, heat 1 tbsp olive oil over medium heat.
7Add chicken breasts, cook for 6-7 minutes on each side until cooked through and no longer pink in the center.
8Remove chicken from skillet and shred using two forks.
Set aside.
9In the same skillet, add chopped onion and cook until translucent, about 3 minutes.
10Add minced garlic and cook for an additional 1 minute until fragrant.
11Stir in cumin, chili powder, and paprika, cook for 1 more minute.
12Add fresh spinach to the skillet, cook until wilted, about 2-3 minutes.
13Stir in shredded chicken and 1/2 cup of shredded cheese.
14Mix well and remove from heat.
15In a saucepan, combine tomato sauce, garlic, oregano, cumin, salt, and black pepper.
16Simmer over medium heat for 5 minutes, stirring occasionally.
17Place a spoonful of the chicken and spinach mixture onto each tortilla.
18Roll up tightly and place seam-side down in a baking dish.
19Pour the tomato sauce over the enchiladas, ensuring they are well coated.
20Sprinkle the remaining shredded cheese over the top of the enchiladas.
21Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the edges are lightly golden.
22Remove from oven and let cool for 5 minutes before serving.
23Garnish with fresh cilantro and serve with a side of sour cream or Greek yogurt if desired.

🔧Equipment

Mixing bowl
Baking sheet
Oven
Skillet
Saucepan

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can substitute whole wheat flour for a healthier option. Add a can of drained and rinsed black beans to the filling for added protein and fiber.

This chicken spinach enchilada recipe is perfect for any occasion – whether you’re hosting a family dinner party or just need a quick weeknight meal.

And because it’s so easy to make ahead of time, you can spend more time enjoying quality time with your loved ones rather than slaving away in the kitchen all day.

Simply reheat leftovers whenever you need them and serve over rice or with some crusty bread on the side.

❓ Frequently Asked Questions About Chicken Spinach Enchiladas

Q1: What type of tortillas should I use for this recipe?

A1: For this recipe, I recommend using corn tortillas, as they have a slightly firmer texture than flour tortillas and hold up well to the moist filling.

Q2: Can I use frozen spinach instead of fresh?

A2: Yes, you can use frozen spinach, but make sure to thaw it first and squeeze out as much water as possible before using it in the recipe.

Q3: How do I prevent the enchilada sauce from becoming too thick?

A3: To prevent the sauce from becoming too thick, make sure to stir it occasionally while it’s simmering on the stovetop, and add a little more chicken broth or water if necessary.

Q4: Can I make this recipe in advance?

A4: Yes, you can assemble the enchiladas up to a day in advance and refrigerate them until ready to bake. Simply cover them with plastic wrap or aluminum foil and refrigerate at 40°F (4°C) or below.

Q5: What’s the best way to reheat leftover enchiladas?

A5: To reheat leftover enchiladas, place them in a single layer on a baking sheet lined with parchment paper and bake in a preheated oven at 350°F (180°C) for about 10-15 minutes, or until heated through.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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