Spicy Chicken and Spinach Enchiladas Recipe

Name: Spicy Chicken and Spinach Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 whole Chicken Breasts, Cooked; 4 cups Spinach; 2 Tablespoons Ground Cumin; 1 Tablespoon Chili Powder; 1 teaspoon Ground Coriander; 1 teaspoon Coarse Salt; 1/2 teaspoons Freshly Ground Pepper; 2 Tablespoons Extra Virgin Olive Oil; 1 Tablespoon Butter; 1 cup Chopped Onion; 2 cloves Garlic, Minced; 1 can Spicy Red Hot Enchilada Sauce, 10 Ounce Can; 8 whole Small Flour Tortillas; 2 cups Pepper Jack Cheese; 1/2 cups Fresh Cilantro For Garnish

Servings: persons

3 whole Chicken Breasts, Cooked
4 cups Spinach
2 Tablespoons Ground Cumin
1 Tablespoon Chili Powder
1 teaspoon Ground Coriander
1 teaspoon Coarse Salt
1/2 teaspoons Freshly Ground Pepper
2 Tablespoons Extra Virgin Olive Oil
1 Tablespoon Butter
1 cup Chopped Onion
2 cloves Garlic, Minced
1 can Spicy Red Hot Enchilada Sauce, 10 Ounce Can
8 whole Small Flour Tortillas
2 cups Pepper Jack Cheese
1/2 cups Fresh Cilantro For Garnish

1
Preheat oven to 375F.
2
Okay, so you just cooked the chicken in some boiling water (for defrosted chicken, that will take about 15-20 minutes).
3
Remove the chicken from the water and set aside to cool.
4
Add the spinach to the water and blanch about a minute.
5
Remove spinach from water, drain it and squeeze out remaining water.
6
When chicken is cooled, shred it using 2 forks.
7
In a large bowl, combine the cooked chicken with the spices, a good dash of salt and pepper and set aside.
8
Bring the oil and butter to a medium-high heat in a medium skillet.
9
Add the onions and cook until soft, 6 minutes.
10
Add the garlic and cook 1 more minute.
11
Add onions and garlic to chicken mixture.
12
Add in the spinach as well and mix to combine everything.
13
Pour in a little bit of the enchilada sauce, just for the sake of it all.
14
While youre at it, spoon a little bit of sauce along the bottom of your baking dish (9x13 or thereabouts).
15
Spoon some filling into the center of each tortilla.
16
Top with a little bit of cheese.
17
Roll up each tortilla and place face down in the baking dish.
18
Once all the babies are in a row, pour the rest of the sauce on top, and top with grated cheese.
19
Cover and bake for 20 minutes.
20
Uncover and bake 10 more minutes, until cheese is brown and bubbly.
21
Let cool a minute or two, garnish with cilantro and youre set!

1239

kcal

Calories

Fat

164

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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 15 ingredients. The key ingredients include: 3 whole Chicken Breasts, Cooked, 4 cups Spinach, 2 Tablespoons Ground Cumin, 1 Tablespoon Chili Powder, and more.

Yes, Spicy 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!

Spicy Chicken and Spinach Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions