Spinach and chicken are combined in a creamy green chile sauce for these easy-to-make craveable enchiladas.
I love adding a couple of handfuls of baby spinach to this recipe, it adds a freshness that can’t be beaten. However, if you aren’t a fan of spinach, these enchiladas are also delicious without it.
I know that traditionally you put the filling into a corn tortilla and roll them for enchiladas. These would be tasty that way. However, a friend showed me once and for all how easy this style of simple layered enchiladas is to make and that was it for me.
My family LOVES this style of enchiladas and it has become our nontraditional way of making enchiladas. All the flavors and goodness, but half the prep time and dippable. Because who doesn’t love tortillas chips instead of a fork to eat dinner?
Chicken and Spinach Enchiladas
To assemble the spinach and chicken enchilada casserole combine green chile enchilada sauce with sour cream and spices. Once spices are evenly mixed in add the spinach, chicken, and white beans. (This is the green chile enchilada sauce I use and recommend. You can find it in most US grocery stores.)
Truth be told the spinach is optional. However, I am all about sneaking in another vegetable when I can and besides you can hardly taste it. Have you made spinach ricotta stuffed shells yet?
I have been known to use more than the 2 cups listed, because who wants to put a handful back in the refrigerator to get lost? Not me!
If you’re lucky enough to have leftover grilled chicken, you’re really really going to love these enchiladas. I try to cook extra anytime we’re grilling because the chicken is so good with these enchiladas, this BBQ Ranch Salad.
Assembling the spinach and chicken enchiladas could not be easier. Start with green chile enchilada sauce in the greased pan.
Then layer tortillas, chicken mixture, and cheese repeat ending with a tortilla layer followed by green chile enchilada sauce and of course, more cheese.
We love to eat these enchiladas when they are still saucy and hot from the oven, along with plenty of tortilla chips for dipping. However, if you allow them to cool a bit, the enchiladas can be sliced into squares and will serve more attractively.
- green chile enchilada sauce
- sour cream
- chopped green chile
- garlic powder
- cayenne pepper
- kosher salt
- black pepper
- great northern or white kidney beans
- baby spinach
- white corn tortillas
- pepper jack or Monterrey jack cheese
- tortilla chips
Spinach and Chicken Enchiladas
- Preheat the oven to 350°F. In a large mixing bowl, whisk together the sour cream and 2 cups of green chile sauce until smooth. Stir in the green chile, garlic powder, cumin, cayenne, salt, and pepper. Add the beans, the spinach, and the shredded chicken, stir to combine.
- Pour ¼ cup of green chile sauce in the bottom of a 9×13 baking pan. Tilt to coat the bottom of the pan. Layer ⅓ of the tortillas across the bottom of the pan. Pour half of the chicken mixture over the tortillas. Sprinkle with 2 cups of cheese. Layer tortillas across the cheese layer, top with the remaining chicken mixture, and sprinkle with 2 cups of cheese. Layer tortillas over the top. Pour the remaining green chile sauce over the tortillas, making sure that each tortilla is coated. Sprinkle generously with the rest of the cheese.
- Bake the spinach and chicken enchiladas until the cheese has completely melted and the edges of the pan are bubbling, about 20-25 minutes. Remove from the oven and let rest 5-10 minutes before serving. Sprinkle with cilantro, if desired, and serve with tortilla chips for dipping.
At our house, we enjoy the flavors of the southwest. Growing up in New Mexico and living in Arizona for my early adulthood it grows on you. When you move north you realize how much you miss things like a good green chile sauce.
I’ve been making 30-minute enchiladas using this method for over 20 years now. Once you have fallen in love with the spinach enchiladas, you’ll want to try these cheesy BBQ Chicken Enchiladas and the sausage and egg filled breakfast enchiladas too.
White bean and corn enchiladas with green chile sauce and lots of cheesy goodness serve as a meal or snacktime dip.
Flavors from the southwest and home frequent our dinner table. Zucchini Taco Boats are full of flavor and cheesy goodness. Let’s face it tacos make everything better, especially zucchini.
Quesadillas are the grilled cheese of southwestern cuisine. And these Taco Quesadillas? They’re a spectacular, hearty option for any lover of Mexican food. Melted cheese and crispy, buttery tortillas filled with taco filling are beyond delicious combinations.
Spinach and Chicken Enchiladas
- 28 ounces green chile enchilada sauce about 3½ cups, divided
- ⅔ cup sour cream
- 14 ounces great northern or white kidney beans drained
- 4 ounces can chopped green chile about ½ cup worth
- 1 teaspoon granulated garlic or garlic powder
- 1 teaspoon ground cumin
- ½ teaspoon cayenne pepper
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2-3 ounces baby spinach about 2 packed cups, roughly chopped
- ½ cup cilantro roughly chopped
- 4 cups cooked chicken shredded or chopped
- 24 ounces pepper jack, Monterrey jack, or Mexican cheese blend about 6 cups, shredded
- 8 white corn tortillas or (4) 8-9" flour tortillas cut like a pie into 6 triangles
- tortilla chips for serving (optional)
- Preheat the oven to 350°F. In a large mixing bowl, whisk together 2 cups of enchilada sauce with the sour cream. Stir in the beans, green chile, garlic powder, cumin, cayenne, salt, and pepper.
- Pour ¼ cup of green chile sauce into the bottom of a 9×13 baking pan. Tilt to coat the bottom of the pan. Layer ⅓ of the tortillas across the bottom of the pan. Pour half of the bean mixture over the tortillas. Top with half of the spinach and cilantro and half of the chicken. Sprinkle with 2 cups of cheese.
- Layer tortillas across the cheese layer and repeat the layers. Layer the remaining tortillas over the top. Pour the remaining green chile sauce over the tortillas, making sure that each tortilla is coated. Sprinkle generously with the rest of the cheese.
- Bake until the cheese has completely melted and the edges of the pan are bubbling, about 20-25 minutes. Remove from the oven and let rest 5-10 minutes before serving. Sprinkle with additional cilantro and serve with tortilla chips for dipping.
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