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Chicken and Spinach Enchiladas – $5 Dinner Challenge

Posted By Erin, The $5 Dinner Mom On January 2, 2012 @ 5:30 pm In chicken,Feature,Freezer Friendly,Recipes | 45 Comments

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


  • 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



  • 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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