Easy Spinach and Chicken Enchiladas
If you can open a few cans, cut up a garlic clove and roll stuff in tortillas, then you’ll have no problem making these Spinach and Chicken Enchiladas. Not only are they easy to make, but they’re totally customizable and delicious!
Prep it Up!
What’s the key to making this meal happen fast? Prep, of course! And it’s not that much prep…more like organization. Gather your ingredients the night or morning before and you’ll have dinner ready in no time! Now, let’s talk about the chicken in here. You can go about this a few ways. The first would be to buy a store-bought rotisserie chicken. That’s a simple way, but can be expensive. The second option is to make some chicken early in the week (before you make this) and make a little a little extra. The third option is to stick some chicken in a slow cooker or Instant Pot and let it cook itself. I usually go for option 2 or 3. 🙂
Swap it Up!
The best thing about these Spinach and Chicken Enchiladas is that you can easily swap the ingredients. Or eliminate/modify as you like. Amazing, right? For example, if you don’t like chicken, then don’t use it! You can leave it out entirely or you can substitute with pork or beef. And how about that spinach? Not a fan? No problem! Substitute with shredded kale or any of your favorite vegetables. Not in love with the idea of pureeing the salsa for an enchilada sauce? Don’t! Or buy your favorite enchilada sauce and use that.
Now YOU Make These Spinach and Chicken Enchiladas!
I’ve made them live. And now you’ve read about them. So yeah, it you’re turn to make them. If you do, be sure to take a picture and share it with me on social media! I’d love to see it! Oh, and if you want to watch me make these, here’s the link. Go eat your nourishing nosh now friends!Print
Easy Spinach and Chicken Enchiladas
A super, easy-to-make dish that requires minimal prep. Your family will love these Easy Spinach and Chicken Enchiladas!
- 1 tablespoon olive oil
- 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
- 1 clove garlic, finely chopped
- 1 teaspoon chili powder
- 4 ounces Neufchatel cheese, cubed
- 1 tablespoon lime juice
- 1 (4.5 ounce) can chopped green chiles
- 2 cups shredded, cooked chicken breast
- 1 (15 ounce) can no-salt-added black beans, drained and rinsed
- 12 whole wheat or other whole grain tortillas, warmed
- 1 (16 ounce) jar “thick & chunky-style” salsa (mild, medium or hot)
- ¾ cup shredded Monterey Jack cheese
- shredded lettuce
- plain Greek yogurt
- Preheat the oven to 350’F. Coat a large, glass baking pan with non-stick cooking spray.
- To make the filling, heat the oil in a large skillet over medium-high heat. Add the spinach and cook, stirring occasionally, for 4-6 minutes, or until the spinach is softened and liquid is cooked off. Stir in the garlic and chili powder and cook 2 minutes. Stir in the Neufchatel cheese, lime juice and green chiles. Gently stir in chicken and black beans. Remove pan from the heat. Set aside.
- Meanwhile, using a stick blender or a regular blender, puree the salsa into a sauce. Set aside.
- To prepare the enchiladas: Spoon about 1/3 cup filling down the center of a tortilla. Roll up then place in the prepared pan, seam-side down. Repeat with remaining tortillas and chicken mixture, arranging enchiladas side-by-side in the pan. Pour the pureed sauce over the enchiladas, cover the pan with foil and bake 30 minutes.
- Remove foil, sprinkle top with cheese and bake 5 more minutes, until cheese is melted.
- Serve with toppings of your choice!