Baked Chicken Enchiladas With Spinach – Comforting, Cheesy, and Weeknight-Friendly
These baked chicken enchiladas with spinach are hearty, flavorful, and surprisingly easy to pull together. Shredded chicken, sautéed spinach, and melty cheese get tucked into warm tortillas, then baked in a bright, tangy enchilada sauce. It’s the kind of dish that feels like a hug after a long day.
You can prep parts ahead, use a store-bought shortcut or two, and still end up with a dinner that tastes homemade. Leftovers heat up beautifully, so they’re also great for meal prep.
Baked Chicken Enchiladas With Spinach – Comforting, Cheesy, and Weeknight-Friendly
Ingredients
Method
- Preheat the oven: Set to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
- Sauté aromatics: Warm olive oil in a large skillet over medium heat. Add onion and cook until translucent, 3–4 minutes. Stir in garlic and cook 30 seconds until fragrant.
- Cook the spinach: Add chopped spinach, a pinch of salt, and cook until wilted, 2–3 minutes. If the pan looks watery, keep cooking another minute to evaporate excess moisture.
- Season the filling: Stir in cumin and chili powder. Add shredded chicken and toss to warm through. Taste and season with salt and pepper. If using, fold in Greek yogurt or sour cream for a creamier filling. Optional: add black beans or corn now.
- Warm the tortillas: To prevent cracking, wrap tortillas in a damp paper towel and microwave 30–45 seconds, or briefly toast each side in a dry skillet.
- Prepare the baking dish: Spread 1/2 to 3/4 cup enchilada sauce on the bottom of the dish to coat.
- Assemble the enchiladas: Place a warm tortilla on a board, add a generous scoop of filling (about 1/3 cup), sprinkle a little cheese, and roll snugly. Place seam-side down in the dish. Repeat with remaining tortillas and filling.
- Sauce and cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas. Top with the rest of the cheese, spreading it to the edges for even browning.
- Bake: Cover loosely with foil and bake for 15 minutes. Remove foil and bake another 10–12 minutes, until the cheese is melted and bubbly and the edges are lightly browned.
- Rest and serve: Let sit 5 minutes. Garnish with chopped cilantro and serve with lime wedges. Add extra sour cream or hot sauce if you like.
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This recipe balances comfort and freshness. The chicken brings protein, the spinach adds greens without overpowering, and the sauce ties everything together with gentle heat.
It’s also endlessly customizable—switch the protein, swap the cheese, or bump up the spice. Because it bakes in one dish, cleanup stays easy. And thanks to the spinach and optional Greek yogurt, it feels a bit lighter than the usual fully loaded enchilada plate.
What You’ll Need
- Cooked shredded chicken: About 3 cups (rotisserie chicken works great).
- Fresh spinach: 5–6 cups (about 6 ounces), roughly chopped.
- Yellow onion: 1 small, finely diced.
- Garlic: 3 cloves, minced.
- Enchilada sauce: 2 to 2 1/2 cups (red or green; store-bought or homemade).
- Tortillas: 10–12 medium tortillas (corn for classic texture, flour for softer, easier rolling).
- Cheese: 2 cups shredded (Monterey Jack, pepper jack, or a Mexican blend).
- Greek yogurt or sour cream: 1/2 cup (optional, for a creamy filling).
- Olive oil: 1–2 tablespoons.
- Ground cumin: 1 teaspoon.
- Chili powder: 1 teaspoon (adjust to taste).
- Salt and black pepper: To taste.
- Fresh cilantro: A small handful, chopped (optional, for garnish).
- Lime: 1, cut into wedges for serving.
- Optional add-ins: 1 cup black beans (drained and rinsed), 1 cup corn kernels.
Step-by-Step Instructions
- Preheat the oven: Set to 375°F (190°C).
Lightly grease a 9×13-inch baking dish.
- Sauté aromatics: Warm olive oil in a large skillet over medium heat. Add onion and cook until translucent, 3–4 minutes. Stir in garlic and cook 30 seconds until fragrant.
- Cook the spinach: Add chopped spinach, a pinch of salt, and cook until wilted, 2–3 minutes.
If the pan looks watery, keep cooking another minute to evaporate excess moisture.
- Season the filling: Stir in cumin and chili powder. Add shredded chicken and toss to warm through. Taste and season with salt and pepper.
If using, fold in Greek yogurt or sour cream for a creamier filling. Optional: add black beans or corn now.
- Warm the tortillas: To prevent cracking, wrap tortillas in a damp paper towel and microwave 30–45 seconds, or briefly toast each side in a dry skillet.
- Prepare the baking dish: Spread 1/2 to 3/4 cup enchilada sauce on the bottom of the dish to coat.
- Assemble the enchiladas: Place a warm tortilla on a board, add a generous scoop of filling (about 1/3 cup), sprinkle a little cheese, and roll snugly. Place seam-side down in the dish.
Repeat with remaining tortillas and filling.
- Sauce and cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas. Top with the rest of the cheese, spreading it to the edges for even browning.
- Bake: Cover loosely with foil and bake for 15 minutes. Remove foil and bake another 10–12 minutes, until the cheese is melted and bubbly and the edges are lightly browned.
- Rest and serve: Let sit 5 minutes.
Garnish with chopped cilantro and serve with lime wedges. Add extra sour cream or hot sauce if you like.
Storage Instructions
- Refrigerate: Cool completely. Store in an airtight container for 3–4 days.
Reheat covered in a 350°F oven for 15–20 minutes or microwave in short bursts.
- Freeze: Assemble but don’t bake, or freeze leftovers. Wrap tightly (foil plus freezer bag). Freeze up to 3 months.
Thaw overnight in the fridge, then bake at 375°F until hot, about 25–30 minutes.
- Make-ahead tips: Prepare the filling 2–3 days in advance. Keep sauce separate until assembling to prevent soggy tortillas.
Health Benefits
- Lean protein: Chicken provides essential amino acids to support muscle and help keep you full.
- Leafy greens: Spinach adds iron, folate, vitamin K, and antioxidants with a mild taste that blends into the filling.
- Calcium: Cheese and optional Greek yogurt add calcium and protein. Choose reduced-fat if you prefer.
- Balanced meal: With protein, fiber (especially if using beans and corn), and carbs, this can be a well-rounded plate—just add a crisp salad or side of veggies.
Pitfalls to Watch Out For
- Soggy tortillas: Too much liquid in the filling can make the tortillas fall apart.
Cook off excess moisture from the spinach and don’t over-sauce the bottom of the pan.
- Cracked tortillas: Cold corn tortillas crack easily. Warm them first, and consider a quick dip in warm sauce if they’re especially fragile.
- Bland filling: Taste and season the filling before rolling. Salt, lime, and spices bring everything to life.
- Dry enchiladas: Use enough sauce to coat, but not drown.
Aim for a thin layer on the bottom and full coverage on top.
Alternatives
- Protein swaps: Use cooked turkey, pulled pork, or rotisserie chicken. For vegetarian, try black beans, pinto beans, or sautéed mushrooms.
- Cheese options: Oaxacan or Chihuahua cheese melt beautifully. For a sharper bite, mix in a bit of cheddar.
- Sauce styles: Red enchilada for classic flavor; salsa verde or green enchilada sauce for tang; chipotle sauce for smoky heat.
- Tortillas: Corn is traditional and adds flavor; flour is softer and beginner-friendly.
Gluten-free corn tortillas are a great option if needed.
- Lighter version: Use low-fat cheese, skip the sour cream, and add extra spinach and beans for fiber.
- Add-ins: Diced roasted peppers, caramelized onions, sautéed zucchini, or a handful of fresh corn can add texture and sweetness.
FAQ
Can I use pre-cooked rotisserie chicken?
Yes. Rotisserie chicken is perfect here and saves time. Shred it, remove the skin, and season it well in the skillet with the spinach and spices.
Are corn or flour tortillas better?
Both work.
Corn tortillas give classic flavor and slightly firmer texture, while flour tortillas roll easier and stay softer. Choose your favorite or use what you have.
How can I make these spicier?
Add minced jalapeño to the onions, stir in chopped chipotle in adobo, or use a spicy enchilada sauce. Pepper jack cheese also adds a gentle kick.
Can I make this dairy-free?
Yes.
Skip the cheese and yogurt, or use dairy-free alternatives that melt well. Add extra beans or avocado slices for richness when serving.
What side dishes go well?
Try a simple tomato-cucumber salad, Mexican rice, cilantro-lime quinoa, or charred corn. A crisp green salad with lime vinaigrette keeps the meal balanced.
Why do my tortillas tear?
They’re likely too cold or too dry.
Warm them before rolling and keep them covered so they don’t dry out. For corn tortillas, a quick 15-second steam in the microwave helps.
Can I assemble the night before?
Yes, but for best texture, keep the sauce separate until just before baking. Otherwise, the tortillas can soften too much overnight.
How do I know when they’re done?
The cheese should be fully melted and bubbling, and the edges lightly browned.
The center should be hot; if unsure, check that the internal temperature hits at least 165°F.
In Conclusion
Baked chicken enchiladas with spinach bring cozy comfort and bright flavor to any weeknight. They’re easy to customize, simple to assemble, and generous enough for leftovers. Once you get the basic method down, you can switch sauces, fillings, and toppings to fit your mood.
Keep this recipe in your rotation, and dinner will feel both dependable and delicious.
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