Chicken Spinach Enchiladas


Chicken Spinach Enchiladas

Chicken Spinach Enchiladas

Love, Love this recipe so much!  I helped create this recipe when I worked as a consultant for a personal chef business in Boise years ago.  It was a fun collaboration with a well known chef in town  as we found ways to promote not only great tasting dishes for our clients, but nutritious ones as well.

The filling and sauce are created by dividing the same basic recipe in half and adding different ingredients to it.  I thought that was brilliant as it saves you from having to create two separate recipes for the filling and the sauce.  I use a premium blend of wheat and corn for the tortilla instead of traditional white flour; this adds more fiber and nutrients.  Serve with a yummy Cilantro Lime Rice side dish (just add the juice from one lime and about 2 Tbsp chopped fresh cilantro to your prepared rice) .   I’d love to hear what you think of these.

Chicken Spinach Enchiladas

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: 6-8 servings

  • Chicken Spinach Enchiladas
  • Cooking Spray
  • 4 c fresh baby spinach leaves
  • 1 1/2 c low-fat sour cream
  • 1 jalapeno pepper, minced
  • 1/4 c diced red bell pepper
  • 1/4 cup flour
  • 1/4 cup chopped fresh cilantro
  • 1 Tbsp fresh squeezed lime juice
  • 1 Tbsp ground cumin
  • 12 oz boneless, skinless chicken breast, cooked and diced
  • 8 (8-inch) premium blend (wheat/corn) tortillas
  • 1 1/2 c low-fat milk
  • 1 Tbsp chili powder
  • 1 Tbsp chicken base (I use Better Than Bullion Chicken Base)
  • 1 c shredded Colby Jack cheese
  • Garnish: cilantro leaves, sliced avocado, chopped red tomatoes
  1. Preheat oven to 350 degrees F. Coat a 9 X 13-inch baking dish with cooking spray.
  2. Add baby spinach leaves to a medium skillet and place over medium high heat. Stir for 2-3 minutes or until spinach is completely wilted. Reduce heat to low and add sour cream, jalapeno, red bell pepper, flour, cilantro, lime juice and cumin; stir to combine. Remove half of the sauce from the skillet and place in a separate medium bowl; set aside.
  3. Add the diced chicken to the remaining sauce in skillet and stir to combine. Divide equally among the tortillas and roll to enclose filling, placing each tortilla seam side down in prepared baking dish.
  4. Add milk, chili powder and chicken base to reserved sauce in medium bowl, whisking to combine. Pour sauce over enchiladas and sprinkle Colby Jack cheese over top.
  5. Bake, uncovered, at 350 degrees for 20-30 minutes or until hot and bubbly. Garnish with cilantro leaves, sliced avocado and chopped red tomatoes.


  1. Amy says:

    I’m becoming a compulsive comment-er but I can’t help myself, these recipes are so good! I made this for dinner last night and had leftovers for lunch today. Yum! I subbed almond milk since that’s what I had on hand but it still turned out deliciously.

    • Karen says:

      So glad you tried this Amy. This is one of my absolute favorite recipes. It takes a little more time, but it’s so worth it. And the leftovers are so good too. Thanks for giving me the feedback. It helps me to know what is working and what is not. 🙂 Karen

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