Creamy Spinach and Chicken Enchiladas: A Flavor-Packed Fiesta!

Are you looking for a delicious and easy weeknight meal that’s packed with flavor and nutrients? Look no further than these creamy spinach and chicken enchiladas! This recipe combines tender shredded chicken, vibrant spinach, and a rich, cheesy sauce, all wrapped in warm tortillas and baked to golden perfection. It’s a crowd-pleaser that’s sure to become a family favorite.

This dish is more than just tasty; it’s also relatively simple to make. While the ingredient list might seem a bit long, the process is straightforward, and you can even prep some components ahead of time to make weeknight cooking even easier. Plus, it’s a great way to sneak in some extra greens, especially for picky eaters.

## Why You’ll Love This Spinach and Chicken Enchilada Recipe:

* **Flavorful and Satisfying:** The combination of savory chicken, earthy spinach, and creamy sauce is incredibly satisfying.
* **Easy to Customize:** You can easily adapt this recipe to your liking by adding different vegetables, cheeses, or spices.
* **Great for Meal Prep:** Prepare the filling and sauce ahead of time for a quick and easy weeknight dinner.
* **Family-Friendly:** Even kids will love these cheesy, delicious enchiladas.
* **Nutritious:** Spinach adds a boost of vitamins and minerals to this already protein-packed meal.

## Ingredients:

Here’s a breakdown of the ingredients you’ll need to create these mouthwatering enchiladas:

**For the Chicken:**

* 1.5 – 2 pounds boneless, skinless chicken breasts
* 1 tablespoon olive oil
* 1 teaspoon chili powder
* 1/2 teaspoon cumin
* 1/2 teaspoon garlic powder
* 1/4 teaspoon onion powder
* Salt and pepper to taste

**For the Spinach Filling:**

* 1 tablespoon olive oil
* 1 medium onion, chopped
* 2 cloves garlic, minced
* 10 ounces fresh spinach, roughly chopped (or 10 ounces frozen spinach, thawed and squeezed dry)
* 1/4 cup chopped cilantro
* 1/4 cup sour cream or Greek yogurt
* 1/4 cup cream cheese, softened
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper

**For the Creamy Sauce:**

* 4 tablespoons butter
* 4 tablespoons all-purpose flour
* 3 cups chicken broth
* 1 cup heavy cream or half-and-half
* 1 cup shredded Monterey Jack cheese
* 1/2 cup shredded cheddar cheese
* 1/4 teaspoon garlic powder
* 1/4 teaspoon onion powder
* Salt and pepper to taste

**For the Enchiladas:**

* 10-12 corn or flour tortillas (6-inch size)
* 2 cups shredded Monterey Jack or Mexican blend cheese, for topping

**Optional Garnishes:**

* Sour cream
* Chopped cilantro
* Diced avocado
* Salsa
* Chopped green onions

## Equipment:

* Large skillet or Dutch oven
* Medium saucepan
* 9×13 inch baking dish
* Mixing bowls
* Measuring cups and spoons

## Instructions:

Follow these step-by-step instructions to create these irresistible spinach and chicken enchiladas:

**Step 1: Cook the Chicken**

1. **Season the Chicken:** In a small bowl, combine the chili powder, cumin, garlic powder, onion powder, salt, and pepper. Rub the spice mixture all over the chicken breasts.
2. **Sear the Chicken:** Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken breasts and sear for 3-4 minutes per side, until browned.
3. **Cook the Chicken Through:** Reduce the heat to medium-low, cover the skillet, and cook for 8-10 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). Alternatively, you can bake the chicken in a preheated oven at 375°F (190°C) for about 20-25 minutes.
4. **Shred the Chicken:** Once the chicken is cooked, remove it from the skillet and let it cool slightly. Then, shred the chicken using two forks or your fingers.

**Step 2: Prepare the Spinach Filling**

1. **Sauté the Onion and Garlic:** Heat the olive oil in the same skillet over medium heat. Add the chopped onion and cook for 3-5 minutes, until softened. Add the minced garlic and cook for another minute, until fragrant.
2. **Add the Spinach:** Add the chopped spinach (or thawed and squeezed frozen spinach) to the skillet. Cook for 2-3 minutes, until the spinach is wilted. If using frozen spinach, make sure to squeeze out as much excess water as possible before adding it to the skillet.
3. **Combine Filling Ingredients:** Remove the skillet from the heat. Stir in the chopped cilantro, sour cream (or Greek yogurt), cream cheese, salt, and pepper. Mix well to combine.

**Step 3: Make the Creamy Sauce**

1. **Melt the Butter:** In a medium saucepan, melt the butter over medium heat.
2. **Make a Roux:** Whisk in the flour and cook for 1-2 minutes, stirring constantly, until a smooth paste forms (this is called a roux). Be careful not to burn the roux.
3. **Whisk in the Chicken Broth:** Gradually whisk in the chicken broth, a little at a time, making sure to smooth out any lumps. Continue whisking until the sauce is smooth.
4. **Simmer the Sauce:** Bring the sauce to a simmer and cook for 5-7 minutes, stirring occasionally, until it thickens slightly.
5. **Add Cream and Cheese:** Reduce the heat to low. Stir in the heavy cream (or half-and-half), Monterey Jack cheese, cheddar cheese, garlic powder, onion powder, salt, and pepper. Stir until the cheese is melted and the sauce is smooth and creamy. Taste and adjust seasonings as needed.

**Step 4: Assemble the Enchiladas**

1. **Preheat Oven:** Preheat oven to 375°F (190°C).
2. **Warm the Tortillas:** Lightly warm the tortillas in a dry skillet or microwave to make them more pliable and prevent them from cracking. You can warm them in the microwave by wrapping them in a damp paper towel and microwaving for 30-60 seconds.
3. **Fill the Tortillas:** Spread about 1/4 cup of the spinach filling down the center of each tortilla. Top with about 1/4 cup of the shredded chicken.
4. **Roll the Enchiladas:** Roll up the tortillas tightly and place them seam-side down in a 9×13 inch baking dish.
5. **Pour Sauce Over Enchiladas:** Pour the creamy sauce evenly over the enchiladas.
6. **Top with Cheese:** Sprinkle the remaining shredded Monterey Jack or Mexican blend cheese over the top.

**Step 5: Bake the Enchiladas**

1. **Bake:** Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
2. **Let Rest:** Let the enchiladas rest for 5-10 minutes before serving.

**Step 6: Serve and Enjoy!**

1. **Garnish:** Garnish with your favorite toppings, such as sour cream, chopped cilantro, diced avocado, salsa, or chopped green onions.
2. **Serve:** Serve hot and enjoy these creamy, flavorful spinach and chicken enchiladas!

## Tips and Variations:

* **Make it Vegetarian:** Omit the chicken for a vegetarian version. You can add more vegetables, such as mushrooms, bell peppers, or corn, to the spinach filling.
* **Add Spice:** Add a pinch of cayenne pepper or a dash of hot sauce to the spinach filling or the creamy sauce for a spicy kick.
* **Use Different Cheese:** Experiment with different types of cheese, such as pepper jack, Oaxaca, or queso quesadilla.
* **Make it Gluten-Free:** Use corn tortillas and ensure that all other ingredients are gluten-free.
* **Prep Ahead:** Prepare the chicken, spinach filling, and creamy sauce ahead of time and store them in separate containers in the refrigerator. Assemble the enchiladas just before baking.
* **Freezer-Friendly:** Assemble the enchiladas but don’t bake them. Wrap the baking dish tightly with plastic wrap and foil and freeze for up to 3 months. When ready to bake, thaw in the refrigerator overnight and bake as directed.
* **Use Rotisserie Chicken:** Save time by using pre-cooked rotisserie chicken. Shred the chicken and add it to the spinach filling.
* **Add Beans:** Incorporate black beans or pinto beans into the filling for added protein and fiber.
* **Spice up the Sauce:** Add a can of diced green chilies to the creamy sauce for extra flavor.

## Nutritional Information (Approximate, per serving):

* Calories: 450-550
* Protein: 30-40g
* Fat: 25-35g
* Carbohydrates: 30-40g
* Fiber: 5-7g

*Note: Nutritional information can vary based on specific ingredients and portion sizes.*

## Serving Suggestions:

These spinach and chicken enchiladas are delicious on their own, but they also pair well with a variety of sides:

* **Mexican Rice:** A classic side dish that complements the flavors of the enchiladas perfectly.
* **Refried Beans:** Another traditional Mexican side that adds protein and fiber to the meal.
* **Guacamole and Tortilla Chips:** A refreshing and flavorful appetizer or side dish.
* **Mexican Salad:** A light and refreshing salad with lettuce, tomatoes, corn, black beans, and a lime vinaigrette.
* **Corn on the Cob:** A simple and satisfying side dish that’s perfect for summer.

## Conclusion:

These creamy spinach and chicken enchiladas are a delicious, versatile, and easy-to-make meal that’s perfect for any occasion. With simple steps and readily available ingredients, this dish will become a staple in your recipe collection. Whether you’re looking for a quick weeknight dinner or a crowd-pleasing dish for a potluck, these enchiladas are sure to impress. So gather your ingredients, fire up the oven, and get ready to enjoy a flavor-packed fiesta!