Some dinners are just more than food—they’re moments. This chicken and spinach enchiladas recipe is one of those moments, where the aroma of melted cheese mingling with spices fills the kitchen and invites everyone to gather around the table. You can almost feel the comfort settling in as the sauce bubbles gently in the oven, promising a hearty meal that satisfies more than just hunger.
Last week, after a day stacked with errands and meetings, I finally slid these enchiladas into the oven. The scent of cumin and garlic wrapping around the house was like a welcome sigh. When it came time to serve, the first bite was a burst of warmth—tender chicken and spinach tucked inside soft tortillas, all embraced by rich, melted cheese. That moment, when the first forkful melted in my mouth, made the day’s chaos fade. It’s a dinner that doesn’t just fill your belly but also your soul.
- Layers of tender chicken and fresh spinach create a hearty, wholesome filling.
- The enchilada sauce brings a rich, comforting flavor that wraps the dish together.
- Two kinds of melted cheese add gooey, savory goodness on top.
- Prepped in under an hour, it’s great for busy weeknights or weekend meals.
- Leftovers store well, so you can savor the comfort again the next day.
Don’t worry if you’re new to baking enchiladas—this recipe guides you through a straightforward process that results in a dish that feels special without the fuss. Even if you’re juggling a hectic schedule, this meal fits right in and rewards you with its cozy flavors.
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Chicken and Spinach Enchiladas
- Total Time: 45 minutes
- Yield: 6 1x
Description
Delicious and hearty chicken and spinach enchiladas baked in a flavorful enchilada sauce and topped with melted cheese. Perfect for a comforting dinner that’s easy to prepare.
Ingredients
2 cups cooked chicken breast, shredded
4 cups fresh spinach, chopped
10 flour tortillas, 8-inch size
2 cups shredded cheddar cheese
2 cups shredded Monterey Jack cheese
1 medium onion, finely chopped
2 cloves garlic, minced
2 cups red enchilada sauce
1 tablespoon olive oil
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
Preheat the oven to 375°F (190°C).
Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook for 3-4 minutes until softened.
Add the minced garlic, ground cumin, chili powder, salt, and black pepper to the skillet. Cook for 1 minute until fragrant.
Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat.
In a large bowl, combine the shredded chicken, cooked spinach mixture, and 1 cup of shredded cheddar cheese and 1 cup of shredded Monterey Jack cheese. Mix well.
Spread 1/2 cup of enchilada sauce evenly on the bottom of a 9×13 inch baking dish.
Warm the tortillas slightly to make them pliable. Spoon about 1/3 cup of the chicken and spinach filling down the center of each tortilla.
Roll up each tortilla tightly and place seam side down in the baking dish.
Pour the remaining enchilada sauce evenly over the rolled tortillas.
Sprinkle the remaining 1 cup cheddar cheese and 1 cup Monterey Jack cheese evenly on top.
Cover the baking dish with aluminum foil and bake for 15 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Let the enchiladas rest for 5 minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
FAQ
Can I prepare this dish ahead of time? Absolutely. You can assemble the enchiladas earlier in the day and bake them when you’re ready. Just keep the dish covered in the fridge until baking.
Is it possible to make this recipe vegetarian? Yes, simply omit the chicken and add extra spinach or other favorite veggies like mushrooms or bell peppers.
What’s the best way to reheat leftovers? Reheat in the oven covered with foil to keep the enchiladas moist, or microwave individual portions for a quicker option.
Can I use corn tortillas instead of flour? Flour tortillas work best here since they stay pliable and don’t break during rolling, but if you prefer corn, warm them well to prevent cracking.
Try this chicken and spinach enchiladas recipe the next time you want a satisfying meal that feels like a warm embrace. Your dinner plans just found their new favorite.