Cheesy Chicken With Spinach Enchiladas Recipe

Name: Cheesy Chicken With Spinach Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 Tablespoons extra virgin olive oil; 5 to 6 skinless, boneless chicken breasts; 3 Tablespoons flour; 1 onion, chopped; 3/4 pint low fat sour cream; 1 1/2 cups shredded Cheddar cheese; 2 Tablespoons dried Cilantro; 2 Tablespoons dried Parsley; 1 teaspoon dried Oregano; 1 teaspoon ground black pepper; 1/2 teaspoon salt; 1/2 teaspoon crushed red pepper; 1 (15 oz) can crushed tomatos; 1 Tablespoon chipotle chili powder; 1 chopped green bell pepper; 1 seeded and chopped jalapeno; 2 clove garlic, minced; 10 (10 inch) whole wheat tortillas; 1 (12 ounce) jar salsa; 2 cans (14 ounce) red enchilada sauce; 1/2 cup shredded Cheddar cheese; 1/2 bag baby spinach

Servings: persons

5 Tablespoons extra virgin olive oil
5 to 6 skinless, boneless chicken breasts
3 Tablespoons flour
1 onion, chopped
3/4 pint low fat sour cream
1 1/2 cups shredded Cheddar cheese
2 Tablespoons dried Cilantro
2 Tablespoons dried Parsley
1 teaspoon dried Oregano
1 teaspoon ground black pepper
1/2 teaspoon salt
1/2 teaspoon crushed red pepper
1 (15 oz) can crushed tomatos
1 Tablespoon chipotle chili powder
1 chopped green bell pepper
1 seeded and chopped jalapeno
2 clove garlic, minced
10 (10 inch) whole wheat tortillas
1 (12 ounce) jar salsa
2 cans (14 ounce) red enchilada sauce
1/2 cup shredded Cheddar cheese
1/2 bag baby spinach

1
1. Preheat oven to 350 degrees F. (175 degrees C).
2
2. Cover bottom of skillet with olive oil, cook chicken until no longer pink and juices run clear. Remove chicken to cube or shred. Once the chicken is shredded, stir in 3 Tablespoons of flour. In same skillet (do not remove juices) add onion, garlic, peppers, and seasonings. When onions begin to soften, return chicken to skillet. Juices will be aborbed by flour.
3
3. Transfer mixture to large mixing bowl. Stir in 1 1/2 cup chedder cheese, sour cream, 1 can enchilada sauce, and spinach. Mix till everything is covered with sauce and cheese.
4
4. In greased 9x13 baking dish, cover bottom with half can of crushed tomatos. Roll even amount of the mixture in the tortillas and arrange in baking dish. Cover with mixture of enchilada sauce, crushed tomatos and salsa. Top with remaining cheese. Bake uncovered in oven for 20 to 25 minutes, when cheese is melted and sauce is bubbly. Cool 10 minutes before serving.

712

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 5 Tablespoons extra virgin olive oil, 5 to 6 skinless, boneless chicken breasts, 3 Tablespoons flour, 1 onion, chopped, and more.

Yes, Cheesy Chicken With Spinach Enchiladas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cheesy Chicken With Spinach Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions