Fiesta Chicken and Spinach Enchiladas Recipe

Name: Fiesta Chicken and Spinach Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra virgin olive oil; 1 large onion, finely diced; 1 jalapeno, minced; 3 fresh garlic cloves, minced; 10 ounces baby spinach leaves, chopped; 4 boneless skinless chicken breasts, cooked and shredded; 1 teaspoon salt; ½ teaspoon pepper; ¼ teaspoon garlic salt; 1 ½ tablespoons ground cumin; 1 (10 ounce) canmild Rotel tomatoes & chilies; 40 ounces cream of chicken soup; 1 cup red enchilada sauce; 8 ounces sour cream; ½ cup milk; 1 pinch salt; 12 corn tortillas; 2 cups shredded Mexican blend cheese

Servings: persons

2 tablespoons extra virgin olive oil
1 large onion, finely diced
1 jalapeno, minced
3 fresh garlic cloves, minced
10 ounces baby spinach leaves, chopped
4 boneless skinless chicken breasts, cooked and shredded
1 teaspoon salt
½ teaspoon pepper
¼ teaspoon garlic salt
1 ½ tablespoons ground cumin
1 (10 ounce) canmild Rotel tomatoes & chilies
40 ounces cream of chicken soup
1 cup red enchilada sauce
8 ounces sour cream
½ cup milk
1 pinch salt
12 corn tortillas
2 cups shredded Mexican blend cheese

1
Preheat oven to 350F Place oil into a large skillet or dutch oven over medium heat.
2
Saute onion and jalapeno until softened, about 5 minutes.
3
Stir in garlic and cook for 1 minute.
4
Add chopped spinach and cook until wilted down.
5
Stir in chicken, salt, pepper, garlic salt, cumin and diced tomatoes.
6
Reduce heat to low and simmer.
7
Place soup, enchilada sauce, sour cream, milk and salt into a large saucepan over medium heat.
8
Stir until warmed though.
9
Ladle a small amount of sauce into the bottom of a large 9x13 inch baking dish (or bigger if you have one), just enough to cover the bottom.
10
Place a spoonful of chicken mixture inside of corn tortillas, roll and place seam side down.
11
Fill tortillas until chicken filling is used up.
12
Top evenly with sauce and shredded cheese.
13
Bake for 25-30 minutes or until hot and bubbly.
14
10-12 servings.

1477

kcal

Calories

Fat

Carbs

153

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

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 18 ingredients. The key ingredients include: 2 tablespoons extra virgin olive oil, 1 large onion, finely diced, 1 jalapeno, minced, 3 fresh garlic cloves, minced, and more.

Yes, Fiesta Chicken and 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!

Fiesta Chicken and Spinach Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions