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Chicken and Spinach Enchiladas Verdes
5 from 22 votes

Chicken and Spinach Enchiladas Verdes

Chicken and Spinach Enchiladas Verdes fill flour tortillas with shredded chicken marinated in a jalapeño and garlic puree mixed with sautéed spinach and Monterey Jack cheese. Rolled and topped with green tomatillo salsa before baking, this dish offers a mildly spicy, savory flavor balanced by creamy cheese and fresh garnishes like cilantro and red onion. The enchiladas are handheld and suitable for preparing ahead.

Prep Time
25 mins
Cook Time
40 mins
Marinating Time
2 hrs
Total Time
1 hr 5 mins
Servings: 6 servings
Calories: 665 kcal
Course: Dinner
Cuisine: Mexican

Ingredients

  • 1 jalapeño stem removed and halved
  • 2 cloves garlic smashed
  • 1 onion or 1/2 large, quartered, small
  • lime juice and zest of one
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons water
  • kosher salt to taste
  • black pepper to taste
  • 1.5-2 pounds chicken breast or thighs, or a mixture of both, cut into roughly 2-inch pieces, boneless skinless
  • 16 oz. spinach frozen
  • 16 oz. Monterey jack cheese shredded
  • 12 flour tortillas
  • 2 cups roasted tomatillo salsa or other green salsa, jarred
  • cilantro for garnish (optional, fresh, chopped
  • red onion for garnish (optional, fresh, chopped

Instructions

    Cup of Yum
  1. Put the halved jalapeño, 2 cloves of smashed garlic, quartered onion, lime juice and zest, olive oil (2 tablespoons), water (2 tablespoons, and salt and pepper to taste in a food processor and blend until pureed.
  2. Marinate the cut up chicken pieces in the jalapeño garlic mixture in a plastic bag or airtight container for at least 2 hours or as long as 2 days (or freeze for up to 6 months).
  3. Cook the chicken on high heat in a cast iron (or other thick) skillet for 5-7 minutes on each side, until darkly seared and cooked through completely.
  4. Allow chicken to cool for approximately 10 minutes. Shred with two forks.
  5. Meanwhile, thaw frozen spinach and squeeze out as much water as possible using a wooden spoon in a colander or with a clean kitchen towel.
  6. Mix chicken with thawed spinach and 1/2 of the cheese, with more salt and pepper if necessary.
  7. Warm the 12 tortillas in the microwave for a few seconds, until they are more pliable (to prevent breaking).
  8. Place 1/2 cup salsa in the bottom of a large baking dish (or two small baking dishes).
  9. Fill the tortillas with 1/2-3/4 cup of the mixture and roll up, placing seam side down in the baking dish, until you've filled up the dish or used up all the tortillas/mixture.
  10. Top the tortillas evenly with the remaining salsa.
  11. Top with the remaining cheese.
  12. Bake, covered with foil, for 20 minutes at 375 degrees. Take off the foil and continue baking for another 20 minutes, or until cheese is browned on top.
  13. Serve with chopped fresh cilantro and red onion, if desired.

Notes

  • Prepare the chicken-spinach-cheese mixture ahead to speed assembly.
  • Fully assembled enchiladas can be refrigerated up to two days or frozen up to six months.
  • Defrost thoroughly before baking if frozen.
  • For gluten-free, substitute flour tortillas with corn tortillas.
  • Remove seeds from jalapeños to reduce spiciness.

Nutrition Information

Calories 665kcal (33%) Carbohydrates 37g (12%) Protein 50g (100%) Fat 35g (54%) Saturated Fat 17g (85%) Cholesterol 140mg (47%) Sodium 1006mg (42%) Potassium 868mg (18%) Fiber 4g (16%) Sugar 4g (8%) Vitamin A 9502IU (190%) Vitamin C 11mg (12%) Calcium 737mg (74%) Iron 4mg (22%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 665

% Daily Value*

Calories 665kcal 33%
Carbohydrates 37g 12%
Protein 50g 100%
Fat 35g 54%
Saturated Fat 17g 85%
Cholesterol 140mg 47%
Sodium 1006mg 42%
Potassium 868mg 18%
Fiber 4g 16%
Sugar 4g 8%
Vitamin A 9502IU 190%
Vitamin C 11mg 12%
Calcium 737mg 74%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.