Chicken And Spinach Enchiladas
Creamy chicken and spinach enchiladas feature tender chicken, melted cheese, and savory mushroom and chicken soups, wrapped in tortillas — a comforting, flavorful Mexican-inspired dish perfect for family dinners.
Ingredients
Instructions
- Combine cream of mushroom soup, cream of chicken soup, and sour cream in one bowl.
- In another bowl, combine chopped spinach, cooked and shredded chicken, chopped onion, and half of the grated cheese.
- Soften tortillas in the microwave for 1 minute.
- Place chicken mixture in each tortilla and roll up.
- Arrange the filled tortillas in a baking dish.
- Cover the tortillas with the soup mixture.
- Sprinkle the remaining cheese over the top.
- Bake for 45 minutes at 350°F until bubbly and golden.
Tips & Substitutions
For a lighter version, consider substituting Greek yogurt for sour cream and using low-fat cheese. If you want to add a kick, include diced jalapeños or a sprinkle of cayenne pepper in the chicken mixture. To save time, use rotisserie chicken instead of cooking your own. This recipe can also be adapted with other vegetables like bell peppers or zucchini for added nutrition.
Serving Suggestions
Serve these enchiladas with a side of Mexican rice or a fresh green salad for a complete meal. They pair beautifully with a dollop of guacamole or sour cream on top, and a sprinkle of fresh cilantro for added flavor. For a heartier meal, consider serving them alongside a dish like Ranchero Macaroni Bake or other Mexican recipes.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the enchiladas in a baking dish, cover with foil, and heat in a preheated oven at 350°F for about 20 minutes, or until warmed through. You can also microwave individual portions for 2-3 minutes, checking to ensure they're heated evenly.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken And Spinach Enchiladas contains roughly 278 calories, with 9g protein, 33g carbohydrates, and 13g fat. It is a good source of protein (18% of the Daily Value) and calcium (13% of the Daily Value). Note that it is relatively high in sodium, at 716mg per serving (31% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these enchiladas ahead of time?
Yes, you can assemble the enchiladas ahead of time and keep them covered in the refrigerator for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking straight from the fridge.
What can I use instead of cream soups?
If you want to avoid cream soups, you can make a homemade sauce using a roux of butter and flour, then whisk in chicken broth and milk until thickened. This will give you a creamy texture without the canned soups.
Can I freeze chicken and spinach enchiladas?
Absolutely! You can freeze the assembled but unbaked enchiladas in a freezer-safe dish. Just cover tightly with foil or plastic wrap. When ready to bake, thaw in the refrigerator overnight and bake as directed, adding a little extra time if baking from frozen.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).