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Spinach and Chicken Enchiladas | @cookinRD

Easy Spinach and Chicken Enchiladas

  • Author: Sara Haas


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

For serving

  • shredded lettuce
  • avocado
  • plain Greek yogurt


  1. Preheat the oven to 350’F. Coat a large, glass baking pan with non-stick cooking spray.
  2. 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.
  3. Meanwhile, using a stick blender or a regular blender, puree the salsa into a sauce. Set aside.
  4. 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.
  5. Remove foil, sprinkle top with cheese and bake 5 more minutes, until cheese is melted.
  6. Serve with toppings of your choice!

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