Creamy Chicken and Spinach Enchiladas
Indulge in these wonderfully rich and creamy Chicken and Spinach Enchiladas that are sure to surprise you! Despite being packed with spinach, this dish is a favorite among even the pickiest eaters, thanks to its delicious blend of flavors and textures. The combination of tender shredded chicken, savory cream cheese, and rich sour cream, all enveloped in soft flour tortillas and topped with zesty enchilada sauce, makes for a satisfying meal. Perfect for family gatherings or a cozy dinner at home, this recipe has been a hit in our family, transcending prejudices against spinach. Once you taste these enchiladas, you'll be craving them again and again!
N/A
Servings
N/A
Calories
8
Ingredients
Ingredients
sour cream
16 ounces (none)
cream cheese
8 ounces (can use 1/3 less fat, softened)
frozen chopped spinach
10 ounces (thawed and patted dry)
boneless chicken breasts
4 (cooked and shredded)
taco seasoning
1 1/4 ounces (or 1-2 tablespoons homemade)
flour tortilla
as needed (for wrapping enchiladas)
enchilada sauce
2 (10 ounce) cans (none)
shredded cheese
to taste (fiesta blend or your choice)
Instructions
1
Preheat your oven to 350°F (175°C).
2
In a large pot, bring water to a boil. Add the chicken breasts and cook until fully cooked through, approximately 15-20 minutes. Remove the chicken, let it cool, and shred it into bite-sized pieces.
3
In a colander, drain the thawed chopped spinach. Use plenty of paper towels to press out excess moisture until it is as dry as possible.
4
In a large bowl, combine the sour cream, cream cheese, taco seasoning, shredded chicken, and the prepared spinach. Mix well until all ingredients are thoroughly combined.
5
Take a flour tortilla and lay it flat on a clean surface. Spoon a generous amount of the chicken and spinach mixture onto the tortilla, fold in the sides, and roll it up tightly to encase the filling.
6
Place each rolled enchilada seam-side down in a greased 9x13 inch baking dish. Repeat this process until all the mixture is used up.
7
Pour the enchilada sauce evenly over the top of the assembled enchiladas, ensuring they're well covered.
8
Bake in the preheated oven for 20-30 minutes, or until heated through.
9
Remove the pan from the oven, sprinkle your desired amount of shredded cheese on top, and return to the oven until the cheese is melted and bubbly, about 5-10 minutes.
10
Let cool slightly before serving. Enjoy your deliciously creamy enchiladas!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Creamy Chicken and Spinach Enchiladas?
They are a rich and savory dish featuring shredded chicken, spinach, cream cheese, and sour cream rolled into flour tortillas and topped with enchilada sauce and cheese.
What kind of chicken is best for this recipe?
Boneless chicken breasts are recommended, which should be boiled and then shredded into bite-sized pieces.
How do I prepare the spinach for the filling?
You should use frozen chopped spinach that has been thawed. It is crucial to use paper towels to press out as much excess moisture as possible until it is very dry.
Can I use low-fat ingredients for the creamy sauce?
Yes, you can use 1/3 less fat cream cheese to reduce the calorie count while maintaining a creamy texture.
What type of tortillas should I use?
This recipe specifically calls for flour tortillas, which are soft and easy to roll with the creamy filling.
At what temperature should the oven be preheated?
The oven should be preheated to 350 degrees Fahrenheit (175 degrees Celsius).
How long does it take to boil the chicken breasts?
It typically takes approximately 15 to 20 minutes for the chicken breasts to cook fully in boiling water.
What ingredients are in the creamy filling?
The filling consists of sour cream, cream cheese, taco seasoning, shredded chicken, and dried chopped spinach.
How much taco seasoning is needed?
You can use one 1 1/4 ounce packet of store-bought taco seasoning or 1 to 2 tablespoons of homemade seasoning.
What size baking dish is required for this recipe?
A standard 9x13 inch baking dish is ideal for assembling and baking the enchiladas.
How do I assemble the enchiladas?
Spoon the chicken and spinach mixture onto a flat tortilla, fold in the sides, roll it up tightly, and place it seam-side down in the greased baking dish.
How much enchilada sauce should I use?
The recipe calls for two 10-ounce cans of enchilada sauce, poured evenly over the top of the rolled tortillas.
How long do the enchiladas bake in the oven?
They should bake for 20 to 30 minutes until heated through, then an additional 5 to 10 minutes to melt the cheese.
When should I add the shredded cheese?
Remove the pan from the oven after the initial baking period, sprinkle the cheese on top, and return it to the oven until the cheese is bubbly.
What kind of cheese is recommended for the topping?
A fiesta blend is suggested, but you can use any shredded cheese of your choice.
Can I use fresh spinach instead of frozen?
Yes, but you will need to cook it down first and ensure all moisture is removed before adding it to the cream cheese mixture.
Is this dish suitable for picky eaters?
Yes! The description notes it is a favorite among picky eaters because the spinach blends perfectly with the rich, creamy sauce.
Can I use a rotisserie chicken to save time?
Absolutely. Using pre-cooked rotisserie chicken that is shredded will significantly speed up the preparation process.
How do I prevent the enchiladas from being watery?
The key is to drain the thawed spinach very well and press it with paper towels to remove all excess water.
Can I make these enchiladas ahead of time?
Yes, you can assemble them and keep them refrigerated until you are ready to bake, though you may need to add a few minutes to the bake time.
Can I use corn tortillas instead of flour?
You can, but flour tortillas are more flexible for this specific creamy filling. Corn tortillas may require light frying first to prevent tearing.
Is there a substitute for sour cream?
Plain Greek yogurt is a common substitute that provides a similar tang and creaminess.
How should I store leftover enchiladas?
Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
Can these enchiladas be frozen?
Yes, they can be frozen before or after baking. If freezing before, ensure they are well-wrapped to prevent freezer burn.
How do I reheat leftovers?
You can reheat individual portions in the microwave or place them in the oven at 350 degrees until warmed through.
What tags are associated with this recipe?
Tags include enchiladas, chicken, spinach, creamy, comfort food, dinner, and Mexican cuisine.
Is this a spicy recipe?
The spice level depends on your choice of taco seasoning and enchilada sauce. You can choose mild or hot versions to suit your preference.
Can I add other vegetables to the filling?
Yes, corn or black beans would make great additions to the chicken and spinach mixture.
How many tortillas will I need?
The recipe suggests using as many as needed to wrap the filling, which typically results in 8 to 10 enchiladas depending on the size.
What should I serve with these enchiladas?
They pair well with Mexican rice, refried beans, or a crisp green salad.