Chicken and Spinach Enchiladas are a delightful twist on traditional enchiladas, combining tender rotisserie chicken, creamy spinach filling, and melty cheese all wrapped in soft flour tortillas. Topped with a zesty green enchilada sauce and baked to perfection, these enchiladas are both comforting and flavorful. This recipe is perfect for a weeknight dinner or when you want to impress guests with a dish that’s easy to prepare but feels special. With customizable toppings like sour cream, guacamole, and pico de gallo, each bite is bursting with deliciousness.
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
- Optional Toppings: sour cream, guacamole, pico de gallo, chopped cilantro
Instructions:
1. Prepare the Filling:
- Preheat your oven to 350°F and lightly grease a 13 x 9-inch casserole dish with nonstick spray.
- Heat the olive oil in a large skillet over medium-high heat. Add the diced onion and sauté until softened, about 3-4 minutes.
- Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Reduce the heat to medium and add the cream cheese and heavy cream to the skillet. Stir until the mixture is creamy and smooth.
- Season with kosher salt and ground cumin, adjusting the seasoning to taste. Stir in the chopped spinach and cook until wilted.
- Add the shredded chicken to the skillet and mix until everything is well combined.
2. Assemble the Enchiladas:
- Spoon about 1/3 cup of the chicken and spinach mixture down the center of each flour tortilla. Sprinkle with 1-2 tablespoons of shredded Mexican cheese.
- Roll each tortilla tightly and place it seam-side down in the prepared casserole dish. Repeat with the remaining tortillas, using about 1 cup of cheese inside the enchiladas.
3. Add the Sauce and Cheese:
- Pour the green enchilada sauce (or salsa verde) evenly over the top of the assembled enchiladas.
- Sprinkle the remaining 1/2 cup of shredded Mexican cheese over the enchiladas.
4. Bake and Serve:
- Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and the enchiladas are bubbly.
- Remove from the oven and let cool slightly before serving.
5. Top and Enjoy:
- Add your favorite toppings such as sour cream, guacamole, pico de gallo, and chopped cilantro to enhance the flavor.
- Serve hot and enjoy your creamy, cheesy, and delicious Chicken and Spinach Enchiladas!
Tips:
- Tortillas: Warming the tortillas slightly before assembling can help prevent them from cracking when you roll them up. You can do this by microwaving them for about 20 seconds or heating them briefly on a skillet.
- Chicken: Rotisserie chicken makes this dish quick and easy, but you can also use leftover cooked chicken or even turkey.
- Spinach: If you prefer, you can use frozen spinach instead of fresh. Just make sure to thaw it completely and squeeze out any excess water before adding it to the skillet.
- Cheese: For a spicier kick, try using a blend of cheeses that includes pepper jack.
- Make-Ahead: These enchiladas can be assembled ahead of time and refrigerated until you’re ready to bake them. Just add a few extra minutes to the baking time if they go into the oven cold.
These Chicken and Spinach Enchiladas are a fantastic way to enjoy a comforting, cheesy meal that’s packed with flavor and easy to customize with your favorite toppings.
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