Chicken Enchiladas Recipe

Name: Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup diced sweet onion; 3 garlic cloves, minced; 1 tablespoon canola oil; 2 cups chopped fresh baby spinach; 2 (4.5-oz.) cans chopped green chiles, drained; 3 cups shredded cooked chicken; 1 (8-oz.) package 1/3-less-fat cream cheese, cubed and softened; 2 cups (8 oz.) shredded pepper Jack cheese; 1/3 cup chopped fresh cilantro; 8 (8-inch) soft taco-size flour tortillas; Vegetable cooking spray; Tomatillo Salsa

Servings: persons

1 cup diced sweet onion
3 garlic cloves, minced
1 tablespoon canola oil
2 cups chopped fresh baby spinach
2 (4.5-oz.) cans chopped green chiles, drained
3 cups shredded cooked chicken
1 (8-oz.) package 1/3-less-fat cream cheese, cubed and softened
2 cups (8 oz.) shredded pepper Jack cheese
1/3 cup chopped fresh cilantro
8 (8-inch) soft taco-size flour tortillas
Vegetable cooking spray
Tomatillo Salsa

1
1. Preheat oven to 350u00b0. Saute onion and garlic in hot oil in a large skillet over medium heat 5 minutes or until tender. Add spinach and green chiles; saute 1 to 2 minutes or until spinach is wilted. Stir in chicken and next 3 ingredients, and cook, stirring constantly, 5 minutes or until cheeses melt. Add salt and pepper to taste. Spoon about 3/4 cup chicken mixture down center of each tortilla; roll up tortillas.
2
2. Place rolled tortillas, seam sides down, in a lightly greased 13- x 9-inch baking dish. Lightly coat tortillas with cooking spray.
3
3. Bake at 350u00b0 for 30 to 35 minutes or until golden brown. Top with Tomatillo Salsa.
4
To Make Ahead: Prepare recipe as directed through Step 2. Cover and chill overnight. Let stand at room temperature 30 minutes. Uncover and proceed as directed in Step 3.

1515

kcal

Calories

Fat

185

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 12 ingredients. The key ingredients include: 1 cup diced sweet onion, 3 garlic cloves, minced, 1 tablespoon canola oil, 2 cups chopped fresh baby spinach, and more.

Yes, Chicken 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!

Chicken Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions