Southern Living'S Chicken And Spinach Enchiladas(Mexican)
Creamy chicken and spinach enchiladas feature tender shredded chicken, melted Monterey Jack cheese, and green chiles, perfect for a comforting Mexican-inspired family dinner.
Ingredients
- 12 chicken breasts, halved and skinned ⓘ
- 1 tsp salt
- 2 (10 oz) packages frozen chopped spinach ⓘ
- 1 cup diced onion ⓘ
- 1 Tbsp margarine ⓘ
- 1 (10 oz) can cream of chicken soup ⓘ
- 3/4 cup milk ⓘ
- 3 (4 oz) cans diced green chiles
- 3 (8 oz) cartons sour cream ⓘ
- 3 cups shredded Monterey Jack cheese ⓘ
- 16 flour tortillas ⓘ
Instructions
- Place chicken in a Dutch oven, add salt and water to cover, then bring to a boil.
- Cover, reduce heat, and simmer for 40 minutes or until tender. Remove chicken and let cool slightly.
- Bone the chicken, dice, and set aside.
- Thaw and drain the frozen chopped spinach.
- Sauté diced onion in melted margarine until tender.
- In a large bowl, combine cream of chicken soup, milk, drained green chiles, and sour cream.
- Mix in cooked spinach and diced chicken.
- Divide the mixture among the tortillas, sprinkle with shredded Monterey Jack cheese, roll up, and place in a baking dish.
- Top with remaining cheese, then bake at 375°F (190°C) for 20-25 minutes until bubbly and golden.
Tips & Substitutions
To save time, you can use rotisserie chicken instead of boiling your own. If you're short on spinach, feel free to substitute with other greens like kale or Swiss chard. For a bit of heat, consider adding diced jalapeños to the filling. Ensure to squeeze out excess moisture from the spinach to avoid a watery filling. This dish can easily be made ahead of time and refrigerated before baking.
Serving Suggestions
Serve these enchiladas with a side of Mexican rice or a fresh garden salad for a complete meal. They are also delicious topped with fresh cilantro, diced avocados, or a dollop of guacamole. For a fun twist, pair them with a side of Down And Dirty Tortilla Soup for a hearty dinner.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place enchiladas in a baking dish, cover with foil, and warm in a preheated oven at 350°F (175°C) for about 20 minutes, or until heated through. You can also microwave individual portions for a quick meal.
Nutrition & Diet Analysis (per serving)
Each serving of Southern Living'S Chicken And Spinach Enchiladas(Mexican) contains roughly 1376 calories, with 16g protein, 121g carbohydrates, and 93g fat. It is an excellent source of iron (48% of the Daily Value), calcium (39% of the Daily Value), and protein (33% of the Daily Value), and a good source of vitamin C and potassium. Note that it is relatively high in sodium, at 3000mg per serving (130% 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 prepare the enchiladas the day before and store them in the refrigerator before baking. Just cover them tightly with foil to keep them fresh. When ready to bake, add a few extra minutes to the cooking time if they're cold from the fridge.
Can I freeze the enchiladas?
Absolutely! You can freeze the assembled enchiladas before baking. Wrap them tightly in plastic wrap and then in aluminum foil. When you're ready to eat them, thaw in the refrigerator overnight and bake as directed, adding extra time if needed.
What can I use instead of Monterey Jack cheese?
If you don't have Monterey Jack cheese, you can substitute it with other cheeses like cheddar or pepper jack for a spicier kick. Both will melt well and complement the flavors of the enchiladas.
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).