Creamy Chicken Spinach Enchiladas
Creamy Chicken Spinach Enchiladas is a perfect recipe for any occasion. The filling is a mixture of tender chicken and vibrant spinach, then combined with a simple cream sauce. Use flour or corn tortillas and you have a crowd-pleaser meal that’s both hearty and healthy. Perfect for a weeknight dinner or a festive gathering.
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What You’ll Love About Creamy Chicken Spinach Enchiladas
- Simple ingredients
- Delicious, fresh flavors
- Healthy and hearty
- A colorful, vibrant meal
- A fun springtime or Easter recipe
- Easy to make
We love to make enchilada inspired recipes around here. Our favorites include Chicken Enchilada Casserole and Beef Enchiladas with Smoky Red Sauce.
These Creamy Chicken Spinach Enchiladas definitely have the comfort food vibes with a twist of wholesomeness. While you’ll find plenty of cheese and creaminess in each bite, you’ll also get a boost of protein from the chicken, and nutrients from spinach; you get the best of both worlds.
This dish is colorful and beautiful so it makes a wonderful meal for a special occasion like Easter, a birthday party, or Sunday dinner with friends. It’s also so easy to make you can whip up these enchiladas for a weeknight supper.
Key Ingredients
- Chicken– You’ll want to use pre-cooked chicken. This could be from a roasted chicken, or use a rotisserie from the grocery store.
- Spinach- You’ll want to use fresh baby spinach not frozen.
- Olive oil- Use this to sauté the veggies.
- Aromatics– Onions, green bell pepper, and garlic.
- Seasonings– Ground cumin, salt and pepper.
- Cream cheese- This is the foundation of the cream sauce for the filling.
- Heavy cream– Will help create the cream sauce for the filling.
- Enchilada sauce– I use green enchilada sauce for a tangy flavor.
- Tortillas– Use flour or corn tortillas.
- Cheese– I love to use Monterey Jack cheese because it melts super smooth and creamy.
Additional Toppings
- Fresh avocado or guacamole
- Diced tomatoes
- Green onions
- Cilantro
- Limes
- Sour cream or plain Greek yogurt
Substitutions
- Meat- This recipe works well with shredded chicken. Use either breast or thigh meat, or a combination of both.
- Seasonings- If you want more taco flavor add prepared taco seasoning.
- Heavy cream– Heavy cream can be substituted with half and half.
- Cheese– More cheese options include, Mexican cheese blend, cheddar, or pepper Jack.
- Tortillas- As I mentioned you can use flour or corn. Low-carb or even gluten-free tortillas would work.
Highlighted Tip
- For crispy enchiladas- If you prefer your enchiladas more crispy than soft and saucy, add the cheese only to the top of the rolled tortillas and reserve the enchilada sauce on the side. Cover and bake, then place under the broiler to brown up the top.
Step By Step Directions
See full instructions in recipe card below
Step One. In a large skillet sauté onions, peppers, garlic and seasoning until veggies are softened. Stir in cream cheese, heavy cream, and part of the enchilada sauce.
Step Two. Once the sauce is creamy, stir in the chicken and spinach. Continue to stir until the spinach is wilted.
Step Three. Place some of the mixture down the center of one tortilla, add a layer of cheese, then roll tightly and place seem side down in a baking dish. Repeat with the rest of the tortillas and chicken spinach mixture.
Step Four. Pour remaining enchilada sauce over the rolled tortillas and top with remaining cheese. Cover and bake in the oven at 350℉ for 20-minutes. Remove the foil and place under the broiler to brown up the top. Serve with toppings.
Tips
- đź’ˇBake covered then uncover- To keep the enchiladas from drying out and stay nice and moist, make sure you cover them for most of the baking time. To brown up the top, place under the broiler the last 3-4 minutes.
- đź’ˇFor crispy enchiladas- If you prefer your enchiladas more crispy than soft and saucy, add the cheese only to the top of the rolled tortillas and reserve the enchilada sauce on the side. Cover and bake, then place under the broiler to brown up the top.
Common Questions
Yes! Prepare the enchiladas reserving the enchilada sauce and the cheese topping right before baking. Cover unbaked enchiladas tightly with two layers of foil. Freeze for up to two months. Thaw completely and add enchilada sauce and cheese. Follow the remaining cooking temperatures and times, however, you may need to bake longer.
The best way to re-heat enchiladas is in the oven. Set the temperature to 325℉. Place leftover enchiladas on a sheet pan or oven safe dish. Bake uncovered until heated through.
Yes! If you don’t have spinach or want to use something different, add in cilantro, corn, or a can of green chiles.
What Is The Best Thing To Serve With Enchiladas?
Other Recipes You Might Enjoy
- Easy White Chicken Enchiladas
- Slow Cooker Chicken Enchilada Casserole
- Sweet Potato and Black Bean Enchiladas
- Ham and Eggs Brunch Enchiladas
Creamy Chicken Spinach Enchiladas
Equipment
- 1 large skillet
- 1 9Ă—13-inch baking dish
Ingredients
- 1 tbsp olive oil
- 1/2 cup onion, diced
- 1/2 cup green bell pepper, diced
- 1-2 garlic cloves, minced
- 1 tsp ground cumin
- 1/2 tsp kosher salt
- 1/2 tsp ground black pepper
- 4 ounces softened cream cheese
- 1/3 cup heavy cream
- 2 cups cooked chicken, shredded
- 2 cups fresh baby spinach, roughly chopped
- 1 (10) ounce can green enchilada sauce, divided
- 8 flour or corn tortillas
- 2 cups shredded Jack cheese, divided
Additional Toppings
- fresh avocado
- diced tomatoes
- green onion slices
- fresh cilantro, chopped
- sour cream or plain Greek yogurt
Instructions
Preheat oven to 350℉ and grease a 9×13 baking dish with cooking spray.
- Heat oil in a large skillet over medium heat. Add onions and green peppers. Sauté until softened, about 3-4 minutes Add garlic and seasonings and cook another 30-seconds or until fragrant. 1 tbsp olive oil1/2 cup onions, diced1/2 cup green peppers, diced1-2 garlic cloves minced1 tsp cumin1/2 tsp each kosher salt and pepper
- Turn the heat down to low and add in cream cheese, heavy cream, and part of the green enchilada sauce. Stir until a creamy sauce forms, then stir in chicken and spinach. Continue to cook until spinach is wilted, about 3-4 minutes. 4 ounces cream cheese1/3 cup heavy cream1/4 cup enchilada sauce2 cups chicken2 cups spinach, roughly chopped
Assemble Enchiladas
- Place about 1/3 cup mixture down the center of 1 tortilla. Top with 2 tbsp cheese, then roll tightly and place seam side down in prepared baking dish. Repeat with the rest of the chicken and spinach mixture and tortillas. Pour the remaining enchilada sauce over tortillas along with 1 cup cheese. Cover tightly with foil and bake for 20-25 minutes or until hot and bubbly. To brown the top place under the broiler for 2-3 minutes. Serve with toppings. 8 tortillas 2 cups cheese, divided1 cup enchilada sauce
Notes
- Bake covered then uncover-Â To keep the enchiladas from drying out and stay nice and moist, make sure you cover them for most of the baking time. To brown up the top, place under the broiler the last 3-4 minutes.
- For crispy enchiladas-Â If you prefer your enchiladas more crispy than soft and saucy, add the cheese only to the top of the rolled tortillas and reserve the enchilada sauce on the side. Cover and bake, then place under the broiler to brown up the top.
- Meat-Â This recipe works well with shredded chicken. Use either breast or thigh meat, or a combination of both.
- Seasonings-Â If you want more taco flavor add prepared taco seasoning.
- Heavy cream– Heavy cream can be substituted with half and half.
- Cheese– More cheese options include, Mexican cheese blend, cheddar, or pepper Jack.
- Tortillas- As I mentioned you can use flour or corn, low-carb or even gluten-free tortillas would work.
Nutrition
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Hi Ang, I’m going to try these but we prefer corn tortillas. Unfortunately when trying to roll corn tortillas they usually split for me. Can you recommend a particular brand that might work better for me? Thanks for any advice!
Hi Alice! I usually use the Mission brand yellow corn tortillas. Place a stack in a damp paper towel and microwave for 30-40 seconds. They should be pliable enough to roll and not split. I hope that helps and I hope you enjoy the recipe! Let me know how it turns out for you.