Green Enchiladas With Chicken And Spinach Recipe

Name: Green Enchiladas With Chicken And Spinach
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 boneless, skinless chicken breast; 1/4 onion chopped; 2 cloves garlic chopped; 1/4 cup flour; 2 1/2 cups of chicken broth; 1/2 cup corn; 3/4 of a bunch of spinach; 1/2 tsp cumin seeds; 1 serrano chile finely chopped; 1 can green enchilada sauce; 1 package corn tortillas; 2 cups shredded cheese (cheddar and/or monterrey jack); 1 cup sliced black olives; sour cream to garnish

Servings: persons

1 boneless, skinless chicken breast
1/4 onion chopped
2 cloves garlic chopped
1/4 cup flour
2 1/2 cups of chicken broth
1/2 cup corn
3/4 of a bunch of spinach
1/2 tsp cumin seeds
1 serrano chile finely chopped
1 can green enchilada sauce
1 package corn tortillas
2 cups shredded cheese (cheddar and/or monterrey jack)
1 cup sliced black olives
sour cream to garnish

1
Preheat oven to 400 degrees. Sprinkle salt and pepper on chicken breast and place in baking dish. Drizzle olive oil over chicken and roast for about 40 minutes or until chicken is cooked. When done, shred chicken and set aside.
2
Heat oil in large pan. Add onions, garlic, and chile; saute 5 minutes. Add cumin seeds and stir.
3
Add flour and stir to coat.
4
Slowly add chicken broth while stirring and let sauce thicken for about 3-4 minutes.
5
Add corn and spinach. When spinach is starting to wilt, add the shredded chicken. Let simmer for about 7 minutes then take away from heat.
6
In small bowl pour 1/4 cup of enchilada sauce. Stack about 12 tortillas and cut in half.
7
Dip cut tortillas in enchilada sauce and place in bottom of 8x8x2in baking dish. Place tortillas so they are not overlapping (cut side of tortilla should go along edge of dish), and place a cut tortilla in middle of pan where there is an open space.
8
Spoon 1 cup or so of chicken and spinach filling and cover with plain, cut tortillas. Sprinkle some cheese, enchilada sauce, and olives. Repeat with another layer of dipped tortillas, filling, plain tortillas, cheese, sauce, and olives.
9
Bake at 375 degrees for 35-40 minutes.
10
Serve with sour cream and cabbage salad (recipe to follow).
11
Cabbage Salad:
12
2-3 cups shredded cabbage
13
handful cilantro chopped
14
1 tomato chopped
15
1/2 cup chopped jicama
16
1/4 cup olive oil
17
1 tbsp salt
18
juice from 1 lemon
19
Combine all ingredients and serve with enchiladas

623

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 14 ingredients. The key ingredients include: 1 boneless, skinless chicken breast, 1/4 onion chopped, 2 cloves garlic chopped, 1/4 cup flour, and more.

Yes, Green Enchiladas With Chicken And Spinach 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!

Green Enchiladas With Chicken And Spinach

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions