These Chicken and Spinach Enchiladas are creamy and ready in under 30 minutes. Packed with rotisserie chicken and smothered in a rich, creamy sauce, all wrapped in soft flour tortillas. They’re delicious enough to be served as an entree at a Mexican restaurant!
INGREDIENTS
- 1 tablespoon olive oil
- 1/2 cup diced yellow onion
- 2 cloves garlic, minced
- 4 ounces cream cheese, at room temperature
- 1/3 cup heavy cream
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cumin
- 1 1/2 cups spinach, coarsely chopped
- 2 cups rotisserie chicken, chopped or shredded
- 1 1/2 cups shredded Mexican cheese, divided
- 1 cup green enchilada sauce (or salsa verde)
- 8 (6-8 inch) flour tortillas
- Toppings: sour cream, guacamole, pico de gallo, chopped cilantro
INSTRUCTIONS
- Preheat the oven to 350°F and spray a 13 x 9-inch casserole dish with nonstick spray.
- In a large skillet, heat the olive oil over medium-high heat. Add the onion and sauté until softened. Add the garlic and cook for 30 seconds.
- Stir in the cream cheese and heavy cream, cooking until the mixture becomes creamy. Season with salt and cumin, and adjust seasoning with salt and pepper to taste.
- Add the spinach and cook until wilted. Stir in the shredded rotisserie chicken.
- Spoon about 1/3 cup of the chicken and spinach mixture into the center of each tortilla and top with 1-2 tablespoons of cheese. Roll up tightly and place seam side down in the casserole dish. Repeat with the remaining tortillas, using about 1 cup of cheese inside.
- Pour the enchilada sauce over the rolled tortillas, then sprinkle the remaining 1/2 cup of cheese on top.
- Bake for 15-20 minutes, or until the cheese is melted and bubbly.
- Serve with your favorite toppings: sour cream, guacamole, pico de gallo, and chopped cilantro.
