Fiesta on Your Plate: Spinach and Chicken Enchiladas

Get ready to savor the flavors of Mexico with these mouthwatering Spinach and Chicken Enchiladas. Bursting with tender shredded chicken, vibrant spinach, and gooey cheese, all wrapped up in warm tortillas and smothered in a creamy sauce, these enchiladas are a fiesta on your plate. Whether you’re hosting a Mexican-themed dinner party or simply craving a comforting meal, these enchiladas are sure to impress. Let’s dive into the recipe and spice up your dinner routine!

Introduction:

Enchiladas are a beloved Mexican dish that combines savory fillings, flavorful sauce, and melty cheese, all rolled up in a tortilla. In this recipe, we’re taking the classic enchilada to new heights by adding fresh baby spinach to the mix, adding both flavor and nutrition. Paired with tender shredded chicken and a creamy sauce, these Spinach and Chicken Enchiladas are a crowd-pleaser that’s perfect for any occasion. Let’s gather our ingredients and get cooking!

Ingredients:

For the filling:

2 cups cooked shredded chicken (rotisserie chicken works well)
2 cups fresh baby spinach, chopped
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
Salt and pepper, to taste
1 cup shredded Monterey Jack cheese
1 cup shredded cheddar cheese
1/4 cup chopped fresh cilantro (optional)

For the sauce:

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/2 cups chicken broth
1/2 cup sour cream
1 can (4 ounces) diced green chilies
Salt and pepper, to taste

For assembling:

8-10 (8-inch) flour tortillas
Additional shredded cheese, for topping
Chopped fresh cilantro, for garnish (optional)

Instructions:

Step 1: Prepare the Filling

In a large skillet, heat a tablespoon of oil over medium heat. Add the chopped onion and minced garlic, and cook until softened, about 5 minutes.
Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes.
Stir in the shredded chicken, ground cumin, chili powder, salt, and pepper. Cook for an additional 2-3 minutes, until the filling is well combined and heated through.
Remove the skillet from heat and stir in the shredded Monterey Jack and cheddar cheeses until melted. Add chopped cilantro if desired. Set aside.

Step 2: Prepare the Sauce

In a separate saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes, until golden brown and fragrant.
Gradually whisk in the chicken broth, stirring constantly to prevent lumps from forming.
Cook the sauce for 5-7 minutes, until thickened and bubbly.
Remove the saucepan from heat and stir in the sour cream and diced green chilies. Season with salt and pepper to taste. Set aside.

Step 3: Assemble the Enchiladas

Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Spoon a generous amount of the chicken and spinach filling onto each tortilla, then roll them up tightly and place them seam-side down in the prepared baking dish.
Pour the prepared sauce over the enchiladas, making sure to cover them evenly.
Sprinkle additional shredded cheese on top of the sauce, if desired.

Step 4: Bake and Serve

Cover the baking dish with aluminum foil and bake in the preheated oven for 20-25 minutes, until the enchiladas are heated through and the cheese is melted and bubbly.
Remove the foil and bake for an additional 5-10 minutes, until the cheese is golden brown and slightly crispy.
Remove the enchiladas from the oven and let them cool for a few minutes before serving.
Garnish with chopped cilantro, if desired, and serve hot. Enjoy!

Cook Notes and Variations:

Vegetarian Option: For a meat-free version, you can omit the chicken and double the amount of spinach or add your favorite meat alternative such as tofu or tempeh.
Spice it Up: If you like your enchiladas with an extra kick, add some diced jalapeños or a sprinkle of red pepper flakes to the filling or sauce.
Make it Gluten-Free: Substitute corn tortillas for the flour tortillas and use a gluten-free flour blend in the sauce to make this recipe gluten-free.

Keto and Low Carb Versions:

For those following a keto or low-carb lifestyle, here are some modifications you can make to enjoy this recipe:

Low-Carb Tortillas: Use low-carb or keto-friendly tortillas made from almond flour or coconut flour to reduce the carb content.
Creamy Sauce Alternative: Substitute the flour-based sauce with a keto-friendly alternative made from heavy cream, cream cheese, and chicken broth thickened with xanthan gum or a similar low-carb thickener.
Vegetable Variation: Increase the amount of spinach and onion in the filling and add diced bell peppers or mushrooms for extra flavor and texture.

Frequently Asked Questions (FAQs):

Q: Can I use frozen spinach instead of fresh? A: Yes, frozen spinach can be used as a substitute for fresh spinach in this recipe. Thaw and drain the spinach well before adding it to the filling.

Q: Can I make these enchiladas ahead of time? A: Absolutely! You can assemble the enchiladas in advance and refrigerate them, covered, until ready to bake. Alternatively, you can freeze the assembled enchiladas for longer storage and bake them straight from the freezer, adding a few extra minutes to the baking time.

Q: Can I use a different type of cheese? A: Yes, feel free to experiment with different types of cheese to suit your taste preferences. Pepper jack, queso blanco, or Mexican blend cheese would all work well in this recipe.

Q: Can I skip the sour cream in the sauce? A: While sour cream adds creaminess and tang to the sauce, you can omit it if you prefer or substitute it with Greek yogurt for a similar flavor and texture.

Spinach and Chicken Enchiladas are a delicious and satisfying meal that’s perfect for any occasion. With their flavorful filling, creamy sauce, and melty cheese, these enchiladas are sure to become a family favorite. Whether served for dinner, lunch, or a special gathering, these enchiladas are guaranteed to impress with their irresistible taste and comforting appeal. So gather your ingredients, roll up your sleeves, and get ready to enjoy a taste of Mexico with these delicious enchiladas!