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There's something about the smell of enchiladas baking that makes a kitchen feel like home. Warm corn tortillas, melted cheese, and tangy green sauce bubbling around the edges make this an inviting dinner for the whole family.
This version combines shredded chicken with fresh spinach, wrapped in soft tortillas and covered in a creamy salsa verde sauce. The spinach adds color and a little extra nutrition without changing the comforting flavor of classic enchiladas verdes.
These enchiladas are especially useful for a weeknight dinner when you have leftover chicken on hand, but they're also satisfying enough to serve when family comes over. They reheat nicely, too.
Recipe Overview
Why You'll Love This Recipe
This recipe comes together with mostly pantry and fridge staples. It's a great way to use leftover rotisserie chicken, and the spinach cooks down so much that even picky eaters may not notice it. The sauce is creamy without being heavy, and you can control the spice level by choosing a mild or hot salsa verde.
Ingredients
For the Filling
- 3 cups cooked, shredded chicken (about 1 pound, or one rotisserie chicken)
- 5 ounces fresh baby spinach, roughly chopped (about 5 cups packed, or 140 grams)
- 1 cup shredded Monterey Jack cheese, divided
- 1/2 cup diced white onion
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Sauce
- 2 cups green salsa or salsa verde, store-bought or homemade (16 ounces)
- 1/2 cup sour cream or Mexican crema
- 1/4 cup chicken broth
- 1/4 teaspoon salt
For Assembly
- 12 corn tortillas (6-inch size)
- 1 cup shredded Monterey Jack or a Mexican cheese blend, for topping
- Fresh cilantro, chopped, for garnish
- 1 lime, cut into wedges, for serving
How to Make Spinach and Chicken Enchiladas Verdes
Step 1: Cook the filling
Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 3 to 4 minutes, until it softens and turns translucent. Add the garlic and cook for another 30 seconds, until fragrant. Add the chopped spinach in batches, stirring until it wilts down, about 2 to 3 minutes. Stir in the shredded chicken, cumin, salt, and pepper. Cook for another 2 minutes, just to warm everything through and let the flavors combine. Remove from heat and stir in 1/2 cup of the shredded cheese. Set aside.
Step 2: Make the sauce
In a medium bowl, whisk together the green salsa, sour cream, chicken broth, and salt until smooth. Taste and adjust salt if needed. Set aside about 1/2 cup of this sauce to spread on top of the assembled enchiladas later.
Step 3: Warm the tortillas
Warm the tortillas so they roll without cracking. You can do this by wrapping them in a damp paper towel and microwaving for 30 to 45 seconds, or by warming them one at a time in a dry skillet for about 15 seconds per side.
Step 4: Assemble the enchiladas
Preheat your oven to 375°F (190°C). Spread about 1/2 cup of the sauce across the bottom of a 9x13-inch baking dish. Working one at a time, spoon about 1/4 cup of the chicken and spinach filling onto a tortilla, roll it up snugly, and place it seam-side down in the dish. Repeat with the remaining tortillas, lining them up close together.
Step 5: Add the sauce and cheese
Pour the remaining sauce evenly over the rolled tortillas, making sure to cover the edges so they don't dry out in the oven. Sprinkle the remaining 1 cup of cheese on top.
Step 6: Bake
Bake uncovered for 20 to 25 minutes, until the sauce is bubbling and the cheese is melted and lightly golden in spots. If you want more color on top, broil for the last 1 to 2 minutes, watching closely so it doesn't burn.
Step 7: Rest and serve
Let the enchiladas sit for 5 minutes before serving. This helps the sauce settle and makes it easier to plate. Top with fresh cilantro and serve with lime wedges on the side.
Tips for the Best Results
- Don't skip warming the tortillas. Cold, unwarmed tortillas crack when you roll them, and you'll end up with torn enchiladas and filling spilling out.
- Squeeze out excess water from cooked spinach if you notice a lot of liquid in the pan; otherwise, the filling can turn watery.
- Use freshly shredded cheese rather than pre-shredded bags when possible. It melts more smoothly and gives a better texture on top.
- Let the dish rest before cutting into it. Enchiladas straight out of the oven are harder to serve neatly.
Common Mistakes to Avoid
- Overfilling the tortillas: It's tempting to pack in more filling, but overstuffed tortillas tear and don't roll cleanly. Stick to about 1/4 cup per tortilla.
- Not covering the edges with sauce: Any exposed tortilla edges will dry out and turn hard in the oven. Make sure the sauce reaches every edge.
- Using cold sauce straight from the fridge: If your salsa verde is very cold, let it come closer to room temperature before mixing it with the sour cream, so the mixture blends smoothly instead of separating.
Ingredient Substitutions
- Chicken: Shredded turkey works well as a substitute, especially around the holidays when you may have leftovers.
- Spinach: Chopped kale or Swiss chard can replace spinach, though you may need a slightly longer cooking time to soften them.
- Sour cream: Plain Greek yogurt is a good substitute if you want a slightly tangier, higher-protein option.
- Monterey Jack cheese: A Mexican cheese blend, mild cheddar, or queso quesadilla all melt well in this recipe.
Storage and Reheating
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Reheating: Reheat individual portions in the microwave for 1 to 2 minutes, or cover the baking dish with foil and warm in a 350°F (175°C) oven for about 15 minutes, until heated through.
- Freezing: Freeze assembled, unbaked enchiladas for up to 2 months. Wrap the dish tightly in plastic wrap and foil. Thaw overnight in the refrigerator before baking as directed, adding a few extra minutes if needed.
Serving Suggestions
Serve these enchiladas with Mexican rice or cilantro-lime rice. Refried beans or black beans round out the plate nicely. A simple side salad with a lime vinaigrette adds freshness, while agua fresca or iced tea pairs well with the richness of the dish.
Frequently Asked Questions
Can I use rotisserie chicken for this recipe?
Yes, rotisserie chicken works great and saves time. You'll need about 3 cups of shredded meat, which is roughly what you get from one whole rotisserie chicken.
Can I make this recipe ahead of time?
Yes. You can assemble the enchiladas up to a day in advance, cover, and refrigerate. Add about 5 to 10 extra minutes to the baking time if baking straight from the fridge.
Is this recipe spicy?
The spice level depends on the salsa verde you choose. Mild green salsa will keep this dish gentle, while a hot salsa verde will add noticeable heat.
Can I use frozen spinach instead of fresh?
Yes. Use about 10 ounces of frozen spinach, thawed and squeezed dry to remove excess water, before adding it to the filling.
What's the difference between enchiladas verdes and regular enchiladas?
Enchiladas verdes use a green sauce made from tomatillos or green salsa, while regular red enchiladas use a red sauce typically made from dried red chiles or tomato-based salsa.
Final Thoughts
Spinach and chicken enchiladas verdes are the kind of dinner that can become a regular in your recipe rotation. They're simple enough for a weeknight but satisfying enough to serve to guests, and the leftovers taste just as good the next day.
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