I made these enchilada gems for my husband and his dude friends…just before Christmas. We hosted a guys night and I made 2 pans of these for the guys to snack on. (And I may have had a few…in the name of quality control!)
The recipe is written for 2 pans…but you could easily half the recipe to make it for just 1 pan.
And before you go all “these can’t be real enchiladas…they don’t use corn tortillas”…calm down. I realize that these don’t use corn tortillas. I don’t like enchiladas that are “cream sauce” based, or “green sauce” based that are made with corn tortillas. For some reason they don’t mix well or taste good to me. So I apologize to all you “enchilada purists”. And I encourage you to give the flour tortillas a try in your next “green or cream sauce” enchiladas!
Freezer Friendly: These would also freeze nicely either before or after they are baked. Thaw completely before baking at 350 for 30 minutes to reheat. Make in a disposable foil baking pan for easy delivery to those in need of a meal!
Fixins for the spinach sauce for inside the enchiladas.
Rolled up.
Sauce-ified. Cheese-ified.
Ready for the oven.
Chicken and Spinach Enchiladas
Yield – 2 9×13 pans, or 14 to 16 servings
Preparation Time – 20 minutes
Cooking Time – 30 to 40 minutes
Ingredients
- 3 cups cooked, shredded chicken
- 16 oz. container sour cream
- 2 10 oz. boxes frozen spinach, cooked and well drained
- 4 cups shredded pepper jack cheese, divided
- 2 Tbsp minced onion
- 2 tsp minced garlic
- 2 tsp ground cumin
- Salt and pepper
- 18 to 20 soft taco size flour tortillas
- 2 10 oz. cans green chile enchilada sauce
Directions
- Preheat oven to 350. Lightly grease 2 9×13 glass baking sheets with non-stick cooking spray.
- In a large mixing bowl, mix together the shredded chicken, sour cream, spinach, 1 cup of the pepper jack cheese, minced onion and garlic, cumin and some salt and pepper.
- Spoon the mixture into each of the tortillas. Roll, and place the tortillas seam side down in the baking dish. (I can generally fit 8 to 10 enchiladas in a pan, depending on how full they are and how tight they are rolled.) Fill both pans.
- Then pour 1 can of the green enchilada sauce over the top of 1 pan, and repeat with the other can. Sprinkle the remaining 3 cups of pepper jack cheese over the 2 pans.
- Bake in the preheated oven for 30 minutes, or until cheese is melted and begins to golden, and sauce is bubbling.
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Just call them burritos and you won’t be hassled.
These look awesome!
Very tasty recipe. Like a lot the fact that they freeze well and help plan meals ahead of time. Will try it for sure. Thank you for sharing.
Can’t wait to try this!
I’m going to try it this week. Lately I’ve been making enchiladas in a casserole style. Layer some sauce, tortillas, 1/2 filling mixture, more tortillas 2nd 1/2 of mixture, more tortillas then end with the cheese and sauce if you use it. It makes it so fast to prepare, instead of rolling them individually. Can’t wait to try this recipe with the layering technique. Thanks for the recipe!
As I was making this…I was thinking a “quesadilla bake” would be another way to do it…great minds, thinking alike
Enjoy!
Erin
Yum, can’t wait to try these! They’re in tortillas which makes them enchiladas in my book
I served these tonight. They were fabulous. My family loved them – and they were so easy.
These are dinner tonight, but the store was out of Pepperjack!! So I just got “fiesta blend” which is probably better anyway since my 1 & 2 year old will be eating it too
I never would of thought of spinach in enchiladas, but it’s a great way to get veggies into the kids (and husband) haha
Just made them, awesome. I didn’t have cumin, so added chili powder, and only had Italian blend shredded cheese. My green chili sauce was kinda spicy so it made up for it. Husband inhaled them, and said spinach is good:)
how can I join?
My husband is very sensitive to sour cream, is there something I could sub for it? Cottage cheese maybe?
Yogurt works well in place of sour cream if he can have that.
These look awesome but the cost would be way more than $5.00.
3 cups of chicken, 16 oz of sour cream, 2 boxes of spinach, 2 cans of ench sauce, 4 cups of cheese, all for $5.00??? Where are you shopping???
Maybe since this makes 2 pans she is figuring the cost out over 2 meals.
Made these tonight – oh my goodness.. Delicious! My husband said these are the best enchiladas he has ever had! Yum! Looking forward to eating leftovers tomorrow! Thank you!
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