Spinach Enchiladas

These Spinach Enchiladas are a flavorful and satisfying meal, packed with tender chicken, fresh spinach, and creamy cheese.

With a perfect blend of spices and a crunchy tortilla wrap, each bite is a delight.

Perfect for a weeknight dinner or a special occasion, this dish is sure to become a family favorite.

Ready Time

1 hrs

Yields

5 servings

Ingredients

10-12 corn tortillas
1 1/2 pounds boneless, skinless chicken breast or thighs, cut into small pieces
2 cups fresh spinach leaves
1 medium onion, diced
2 cloves of garlic, minced
1 (14.5 ounce) can diced tomatoes, drained
1/2 cup chopped fresh cilantro
1 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup shredded Monterey Jack cheese, divided
1/4 cup chopped fresh cilantro, for garnish
2 tablespoons olive oil

Instructions

Preheat your oven to 375°F (190°C).

In a large skillet, heat 1 tablespoon of olive oil over medium-high heat.

Add the chicken and cook until browned, about 5-7 minutes.

Remove from heat and set aside.

In the same skillet, add the remaining 1 tablespoon of olive oil.

Add the diced onion and cook until translucent, about 5 minutes.

Add the minced garlic and cook for an additional minute.

Add the fresh spinach leaves to the skillet, stirring constantly until wilted.

Stir in the cumin, paprika, cayenne pepper, salt, and black pepper.

Cook for 1-2 minutes.

Stir in the diced tomatoes and cook for an additional 2-3 minutes.

Add the cooked chicken back into the skillet, stirring to combine.

In a separate pan, warm the tortillas over medium heat for about 30 seconds on each side.

This will make them more pliable and easier to roll.

To assemble the enchiladas, lay a tortilla flat and spoon some of the chicken and spinach mixture down the center of the tortilla.

Sprinkle some shredded cheese on top of the filling, then roll up the tortilla and place seam-side down in a baking dish.

Repeat with the remaining tortillas and filling.

Pour the remaining shredded cheese over the top of the rolled enchiladas and sprinkle with chopped cilantro.

Cover the dish with aluminum foil and bake for 20-25 minutes, or until the cheese is melted and bubbly.

Remove the foil and bake for an additional 5-10 minutes, or until the cheese is lightly browned.

Remove from the oven and let cool for a few minutes before serving.

Garnish with additional chopped cilantro, if desired.

Serve hot and enjoy!

Notes

Make sure to not overcook the chicken, as it can dry out quickly. Also, don’t overcrowd the skillet when cooking the chicken, cook in batches if necessary.

When handling the tortillas, be gentle to avoid tearing them.

If a tortilla does tear, don’t worry, just use it to patch up another torn tortilla. If using frozen spinach, thaw it first and squeeze out as much water as possible before using.

You can prepare the chicken and spinach mixture a day in advance, refrigerate it overnight and assemble the enchiladas the next day.

If you like a little extra heat, add more cayenne pepper or use hot sauce to taste. For an extra burst of flavor, add some sautéed mushrooms or diced bell peppers to the chicken and spinach mixture.

You can also use leftover cooked chicken or turkey in place of the fresh chicken.

Make sure to let the enchiladas rest for a few minutes before serving, this allows the cheese to set and the flavors to meld together.