Cheesy Chicken Spinach Enchiladas have become my go-to comfort food, and I know you’ll love them too. I still remember the first time I tried making them for my family; the aroma of warm spices and melting cheese filled the kitchen, and everyone’s eyes lit up. These spinach chicken enchiladas with cheese are so satisfying, with tender chicken and wilted spinach nestled in soft tortillas, all smothered in a rich, cheesy sauce. They’re incredibly easy cheesy chicken spinach enchiladas to whip up, making them perfect for busy weeknights or a relaxed weekend meal. Let’s get cooking!
Why You’ll Love These Cheesy Chicken Spinach Enchiladas
- Incredible flavor explosion with tender chicken, savory spinach, and melty cheese.
- Super quick prep time, perfect for busy weeknights.
- A healthier option thanks to the fresh spinach and lean chicken.
- Budget-friendly ingredients make this a satisfying meal without breaking the bank.
- Guaranteed to be a family favorite that even picky eaters will devour.
- These spinach chicken enchiladas with cheese are a crowd-pleaser for any gathering.
- The combination of chicken and spinach in these enchiladas is simply divine.
- Enjoy the comfort of classic Tex-Mex flavors with this easy recipe.
Ingredients for Cheesy Chicken Spinach Enchiladas
Here’s everything you’ll need to create these delicious cheesy enchiladas with chicken and spinach:
- 2 cups cooked chicken, shredded – rotisserie chicken is a lifesaver here!
- 2 cups fresh spinach, chopped – wilts down beautifully into the filling
- 1 cup cream cheese, softened – this makes the filling wonderfully creamy
- 1 cup shredded cheddar cheese – for that classic cheesy flavor
- 1 cup shredded Monterey Jack cheese – melts like a dream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1 teaspoon chili powder – adjust for your spice preference
- Salt and pepper to taste
- 8 large flour tortillas – warming them makes rolling so much easier
- 2 cups red enchilada sauce – your sauce is the backbone of flavor
- 1/2 cup sour cream (for serving)
- Fresh cilantro, chopped (for garnish)
How to Make Cheesy Chicken Spinach Enchiladas
- Step 1: Let’s get started! Preheat your oven to 375°F (190°C). This ensures a nice, even bake for your enchiladas.
- Step 2: In a large bowl, combine the shredded chicken, chopped spinach, softened cream cheese, half of the cheddar cheese, and half of the Monterey Jack cheese. Add the garlic powder, onion powder, cumin, chili powder, salt, and pepper. Mix everything together until you have a wonderfully cohesive, creamy filling for your cheesy chicken spinach enchiladas.
- Step 3: Warm the flour tortillas. I usually pop them in the microwave for about 30 seconds, or until they’re nice and pliable. This is a crucial step for how to make cheesy chicken spinach enchiladas without them tearing.
- Step 4: Now for the assembly of your simple cheesy chicken spinach enchiladas! Spoon about 1/4 cup of the chicken and spinach filling into the center of one warmed tortilla. Roll it up snugly and place it seam-side down in a greased 9×13 inch baking dish. Repeat this with the remaining tortillas and filling.
- Step 5: Pour the red enchilada sauce evenly over the rolled enchiladas, making sure each one is well-covered. You want that rich, savory sauce to permeate everything.
- Step 6: Sprinkle the remaining cheddar and Monterey Jack cheese generously over the top. This creates that irresistible, bubbly, golden cheese crust we all love.
- Step 7: Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 20 minutes.
- Step 8: Remove the foil and continue baking for another 10 minutes, or until the cheese is beautifully melted, bubbly, and just starting to turn golden brown. This final bake really brings out the best in your cheesy chicken spinach enchiladas.
- Step 9: Once out of the oven, let the enchiladas rest for about 5 minutes. This allows the flavors to meld and makes them easier to serve. Top with a dollop of sour cream and a sprinkle of fresh cilantro for a burst of freshness. Enjoy your delicious, easy cheesy chicken spinach enchiladas!
Pro Tips for the Best Cheesy Chicken Spinach Enchiladas
Want to elevate your enchilada game? I’ve got a few tricks up my sleeve that make these cheesy chicken spinach enchiladas absolutely perfect every time:
- Using rotisserie chicken is a fantastic shortcut for incredibly tender shredded chicken.
- Don’t skip warming your tortillas; it prevents tearing and makes rolling a breeze.
- For an extra layer of flavor, try using a mix of shredded cheeses beyond cheddar and Monterey Jack, like pepper jack for a little kick.
- Make sure your cream cheese is softened to room temperature for a smooth, lump-free filling.
What’s the secret to perfect Cheesy Chicken Spinach Enchiladas?
The key is a balanced filling that isn’t too wet or too dry. Combining softened cream cheese with shredded chicken and spinach creates a creamy, cohesive mixture that holds its shape beautifully when rolled. This helps ensure your baked cheesy chicken spinach enchiladas are perfectly moist inside. For more insights into creating flavorful fillings, check out these recipe tips.
Can I make Cheesy Chicken Spinach Enchiladas ahead of time?
Absolutely! You can assemble the enchiladas, cover them tightly, and refrigerate them for up to 24 hours before baking. Just add a few extra minutes to the covered baking time if they’re coming straight from the fridge.
How do I avoid common mistakes with Cheesy Chicken Spinach Enchiladas?
A common pitfall is using tortillas that are too cold, causing them to tear. Always warm them first! Another mistake is overfilling the tortillas, which can lead to them bursting. Aim for about 1/4 cup of filling per tortilla to keep things tidy. Learning about proper food handling can also help prevent issues, as discussed in these food safety guidelines.
Best Ways to Serve Cheesy Chicken Spinach Enchiladas
These incredible cheesy chicken spinach enchiladas are a meal on their own, but they pair beautifully with a few classic sides. For a truly authentic experience, I love serving them with a dollop of cool sour cream and a sprinkle of fresh cilantro, which adds a lovely brightness. A side of fluffy Mexican rice or a simple black bean salad complements the richness of the enchiladas perfectly. If you’re looking for more pairing ideas, consider a fresh avocado salsa or some crunchy tortilla chips. This chicken enchilada recipe with spinach and cheese is also fantastic with a light, crisp green salad to balance out the cheesy goodness. You might also enjoy these chicken meatballs with lemon orzo for a different chicken dish.
Nutrition Facts for Cheesy Chicken Spinach Enchiladas
Here’s a breakdown of the estimated nutritional information per serving for these delicious cheesy chicken spinach enchiladas:
- Calories: 450
- Fat: 25g
- Saturated Fat: 12g
- Protein: 25g
- Carbohydrates: 30g
- Fiber: 4g
- Sugar: 5g
- Sodium: 850mg
Nutritional values are estimates and may vary based on specific ingredients used and portion sizes. For more information on nutrition, you can consult resources like the National Nutrition Portal.
How to Store and Reheat Cheesy Chicken Spinach Enchiladas
Once your delicious cheesy chicken spinach enchiladas are out of the oven, it’s important to let them cool for a bit before storing. I usually wait about 15-20 minutes. For fridge storage, pack any leftovers tightly in an airtight container or wrap the baking dish securely with plastic wrap and then foil. They should stay fresh in the refrigerator for about 3 to 4 days. If you want to keep them longer, freezing is a great option! Wrap individual portions or the entire dish tightly in plastic wrap, followed by a layer of aluminum foil, and freeze for up to 3 months. This makes having quick cheesy chicken spinach enchiladas on hand a breeze. For other make-ahead meals, consider this teriyaki chicken sheet pan supper.
When you’re ready to reheat, you have a couple of great options. For refrigerated enchiladas, I like to pop them back into a 350°F (175°C) oven, covered, for about 15-20 minutes until heated through. You can also reheat them in the microwave, covering them loosely with a damp paper towel, for about 1-2 minutes per serving. For frozen enchiladas, it’s best to thaw them overnight in the refrigerator first. Then, follow the oven reheating method, likely adding an extra 10 minutes to ensure they are piping hot all the way through.
Frequently Asked Questions About Cheesy Chicken Spinach Enchiladas
Can I substitute the chicken in these Cheesy Chicken Spinach Enchiladas?
Absolutely! If you don’t have chicken, shredded turkey or even seasoned ground beef works wonderfully. For a vegetarian option, you could use black beans or crumbled firm tofu seasoned with the same spices. The key is to maintain a similar texture and amount of filling for your cheesy chicken spinach enchiladas. You might also like this ground turkey and peppers stir-fry.
What kind of tortillas are best for Cheesy Chicken Spinach Enchiladas?
While flour tortillas are traditional and recommended for their pliability when warmed, you can also use corn tortillas. If using corn, you’ll want to warm them very well, perhaps even briefly frying them, to prevent them from breaking when rolling. They offer a slightly different texture and flavor to your cheesy chicken spinach enchiladas.
How spicy are these Cheesy Chicken Spinach Enchiladas?
The spice level is quite mild, thanks to the chili powder in the filling. I’ve found that most people enjoy this level, but if you prefer more heat, I highly recommend adding a pinch of cayenne pepper to the filling or topping your finished cheesy chicken spinach enchiladas with some sliced jalapeños or a spicy salsa. For a spicier dish, consider this jalapeno buffalo chicken casserole.
Can I make the filling for these Cheesy Chicken Spinach Enchiladas ahead of time?
Yes, you can definitely prepare the chicken and spinach filling up to a day in advance. Just mix all the filling ingredients together, cover the bowl tightly, and store it in the refrigerator. This makes assembling your cheesy chicken spinach enchiladas even quicker when you’re ready to bake them!
Variations of Cheesy Chicken Spinach Enchiladas You Can Try
Looking to switch things up? I love experimenting with this versatile cheesy chicken spinach enchiladas recipe. Here are a few ideas that have become favorites in my kitchen:
- Spicy Kick: For those who love a little heat, add some finely diced jalapeños or a pinch of cayenne pepper to the filling. You could also swap out some of the Monterey Jack for pepper jack cheese for an extra spicy cheesy chicken spinach enchiladas experience.
- Creamy Verde Enchiladas: Instead of red enchilada sauce, try using a creamy salsa verde. This gives the dish a bright, tangy flavor that pairs beautifully with the chicken and spinach.
- Low-Carb Option: Swap the flour tortillas for large lettuce leaves or even thinly sliced zucchini strips for a lighter, lower-carb version of cheesy chicken spinach enchiladas.
- Quick Skillet Enchilada Casserole: Don’t have time to roll? Just layer the filling, sauce, and cheese in a skillet and bake. It’s a super simple cheesy chicken spinach enchiladas recipe that delivers all the flavor with less fuss.
Cheesy Chicken Spinach Enchiladas: 1 Amazing Recipe
Cheesy Chicken Spinach Enchiladas are a comforting and flavorful meal. This recipe features tender shredded chicken and nutritious spinach, all rolled in soft tortillas and topped with a blend of melted cheeses. It’s an easy-to-make dish perfect for family dinners or meal prep.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4-6 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: Mexican-American
- Diet: Vegetarian
Ingredients
- 2 cups cooked chicken, shredded
- 2 cups fresh spinach, chopped
- 1 cup cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 8 large flour tortillas
- 2 cups red enchilada sauce
- 1/2 cup sour cream (for serving)
- Fresh cilantro, chopped (for garnish)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine the shredded chicken, chopped spinach, cream cheese, half of the cheddar cheese, half of the Monterey Jack cheese, garlic powder, onion powder, cumin, chili powder, salt, and pepper. Mix well until all ingredients are fully combined to create your cheesy chicken spinach filling.
- Warm the flour tortillas in a microwave for about 30 seconds or until pliable. This makes rolling easier for your cheesy chicken spinach enchiladas.
- Take one tortilla and spoon about 1/4 cup of the chicken and spinach filling into the center. Roll it up tightly and place it seam-side down in a greased 9×13 inch baking dish. Repeat this process with the remaining tortillas and filling to assemble your cheesy chicken spinach enchiladas.
- Pour the red enchilada sauce evenly over the rolled enchiladas, ensuring they are generously covered.
- Sprinkle the remaining cheddar and Monterey Jack cheese on top of the enchiladas for that classic cheesy finish.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown, completing your cheesy chicken spinach enchiladas.
- Remove from the oven and let the enchiladas sit for about 5 minutes. Serve topped with a dollop of sour cream and a sprinkle of fresh cilantro.
Notes
- Using rotisserie chicken can save time.
- Ensure tortillas are warm and pliable to prevent tearing during assembly.
- Adjust chili powder to your preferred spice level.
Nutrition
- Serving Size: 1 enchilada
