Cheesy Chicken & Spinach Enchiladas

Discover a comforting twist on a classic dish with Cheesy Chicken & Spinach Enchiladas. This delicious recipe combines tender shredded chicken and nutrient-packed spinach, all wrapped in soft tortillas and smothered in a creamy cheese blend. Perfect for family dinners or meal prep, these enchiladas are easy to make and full of flavor. Nourish your body while satisfying your cravings with this wholesome dish that brings everyone together at the dinner table.

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Ingredients

2 cups cooked chicken, shredded

2 cups fresh spinach, chopped

1 cup cream cheese, softened

1 cup shredded cheddar cheese

1 cup shredded Monterey Jack cheese

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon cumin

1 teaspoon chili powder

Salt and pepper to taste

8 large flour tortillas

2 cups red enchilada sauce

1/2 cup sour cream (for serving)

Fresh cilantro, chopped (for garnish)

Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C).

Mix the Fillings: In a large bowl, combine the shredded chicken, chopped spinach, cream cheese, half of the cheddar cheese, half of the Monterey Jack cheese, garlic powder, onion powder, cumin, chili powder, salt, and pepper. Mix well until all ingredients are fully combined.

Prepare the Tortillas: Warm the flour tortillas in a microwave for about 30 seconds or until pliable. This will make them easier to roll.

Assemble the Enchiladas: Take one tortilla and spoon about 1/4 cup of the chicken and spinach filling into the center. Roll it up tightly and place it seam-side down in a greased 9x13 inch baking dish. Repeat this process with the remaining tortillas and filling.

Add Enchilada Sauce: Pour the red enchilada sauce evenly over the rolled enchiladas, ensuring they are generously covered.

Top with Cheese: Sprinkle the remaining cheddar and Monterey Jack cheese on top of the enchiladas.

Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.

Serve: Remove from the oven and let the enchiladas sit for about 5 minutes. Serve topped with a dollop of sour cream and a sprinkle of fresh cilantro.

Prep Time: 20 minutes | Total Time: 55 minutes | Servings: 4-6