Baked Chicken Enchiladas
User Reviews
4.6
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
8
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Calories
459 kcal
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Course
Main Course
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Cuisine
Mexican
Baked Chicken Enchiladas
Description
This recipe uses a mix of fresh baby spinach, black beans, and corn combined with seasoned shredded chicken and a trifecta of shredded cheeses to form a rich filling. The mixture is flavored with cumin and fresh cilantro, creating aromatic and savory notes. The filling is rolled in whole wheat tortillas, which provide a subtle nuttiness and structure for the enchiladas.
The assembled enchiladas are layered in a baking dish coated with enchilada sauce to prevent sticking, then topped evenly with additional sauce before baking. This method keeps the tortillas moist while the cheese melts to a creamy and slightly browned topping. The prolonged oven cooking melds the flavors and softens the tortillas without letting them dry out.
Serve these enchiladas warm, perhaps with sour cream or additional fresh cilantro. The dish can utilize various shredded cooked chicken types, including rotisserie or baked breasts, offering convenient flexibility based on available leftovers or fresh preparations.
Ingredients
- 3 ounce spinach fresh baby
- 15 ounce black beans drained and rinsed, canned
- 3/4 cup corn kernels thawed, frozen
- 1 1/2 cups chicken see note, shredded
- 1/3 cup cilantro , coarsely chopped
- 2 teaspoon cumin
- 4 cups cheddar cheese shredded
- 4 cups pepper jack cheese
- 4 cups Monterey jack cheese
- 8 whole wheat tortillas medium
- 2 cups enchilada sauce
- 1 cup sour cream
- 1 tablepoon vegetable oil
Instructions
- Preheat the oven to 375°F and coat a large casserole dish or 9x13 pan with cooking spray.
- Heat the vegetable oil in a medium skillet. Add the spinach, turning to wilt with tongs or a spoon. Remove to a large mixing bowl.
- Toss the spinach with the black beans, corn, chicken, cilantro and cumin. Add 3 cups of the shredded cheese.
- Cover the bottom of the baking dish with a thin layer of enchilada sauce to prevent sticking. Lay out a medium whole wheat tortilla on your work surface. Measure out approximately 1/2-3/4 cups of the filling. Enough to make it a stuffed enchilada, but little enough that you will be able to roll it with both ends overlapping to secure it.
- Continue with remaining tortillas, fitting them snugly into the baking dish(s) of choice. Evenly pour the remaining sauce over the tops. Any exposed tortilla will get brittle and dried out while cooking. Depending on the size you may not need all of the sauce. You want enough to cover, but not to pool at the bottom.
- Top the enchiladas with the remaining shredded cheese. Bake, uncovered, for 20 minutes.
- Remove and allow to cool for 3-5 minutes before using a large spatula to serve. Top with a dollop of sour cream.
- If you've tried this recipe, please come back and let us know how it was in the comments or star ratings.
Notes
- Shredded chicken can come from thawed frozen strips, rotisserie chicken, leftovers, or freshly baked chicken breasts.
- Using fresh baby spinach adds a mild flavor and wilts quickly when sautéed before combining with the filling.
- Coating the baking dish with enchilada sauce prevents sticking and helps keep the tortillas moist during baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 459 kcal
% Daily Value*
| Calories | 459kcal | 23% |
| Carbohydrates | 31g | 10% |
| Protein | 26g | 52% |
| Fat | 25g | 38% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 88mg | 29% |
| Sodium | 1417mg | 59% |
| Potassium | 367mg | 8% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 1010IU | 20% |
| Vitamin C | 3.1mg | 3% |
| Calcium | 459mg | 46% |
| Iron | 3.2mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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