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4.6 from 48 votes

Chicken and Spinach Enchiladas

These Chicken and Spinach Enchiladas are creamy and done in less than 30 minutes. These have rotisserie chicken in a creamy sauce all in flour tortillas. Good enough to be in a Mexican restaurant.

Prep Time
15 mins
Cook Time
15 mins
Servings: 8 servings
Course: Main Course
Cuisine: Mexican

Ingredients

  • 1 tablespoon olive oil
  • 1/2 /2 cup diced yellow onion
  • 2 cloves garlic minced
  • 4 ounces cream cheese room temperature
  • 1/3 /3 cup heavy cream
  • 1/2 /2 teaspoon kosher salt
  • 1/2 /2 teaspoon ground cumin
  • 1 1/2 /2 cups spinach coarsely chopped
  • 2 cups rotisserie chicken chopped or shredded
  • 1 1/2 /2 cups shredded Mexican cheese divided
  • 1 cup Green enchilada sauce (or salsa verde)
  • 8 (6-8 inch) flour tortillas
  • Toppings: sour cream, guacamole, pico de gallo, chopped cilantro

Instructions

    Cup of Yum
  1. Preheat the oven to 350 degrees and spray a 13 x 9-inch casserole dish with nonstick spray.
  2. In a large skillet, heat the olive oil over medium-high heat. Add the onion. Cook onion and sautee until soft. Add the garlic and cook for 30 seconds. Add the cream cheese and heavy cream. Stir together until creamy over medium heat. Add the salt and cumin. Add more salt and pepper to taste. Stir in the spinach until wilted. Stir in the chicken.
  3. Spoon about 1/3 cup of the chicken and spinach mixture down the center of each tortilla and top with about 1-2 tablespoons of cheese. Roll up tightly and place seam side down in the pan. Repeat with the remaining tortillas. Use a total of about 1 cup of cheese in the tortillas. Spread the enchilada sauce on top of all the tortillas and sprinkle the remaining cheese (1/2 cup) on top.
  4. Bake for 15-20 minutes or until cheese is melted and enchiladas are bubbly. Top with whatever toppings you like: sour cream, guacamole, pico de gallo, chopped cilantro.