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+ servings

Spinach and Chicken Layered Enchiladas

This is the EXACT same recipe as the Chicken and Spinach Enchiladas, just put into the pan in a different way. Layered style.
Prep Time15 minutes
Cook Time30 minutes
Servings - 8 servings


  • 2 cups cooked, shredded chicken
  • 8 oz. container sour cream
  • 10 oz. box frozen spinach cooked and well drained
  • 1 Tbsp minced onion
  • 1 tsp minced garlic
  • 1 tsp ground cumin
  • Salt and pepper
  • 10 soft taco size flour tortillas
  • 10 oz. can green chili enchilada sauce
  • 2 cups shredded Mexican blend cheese


  • Preheat oven to 350. Lightly grease 1 9x13 glass baking dish with non-stick cooking spray.
  • In a large mixing bowl, mix together the shredded chicken, sour cream, spinach, minced onion and garlic, cumin and some salt and pepper.
  • Lay 2 or 3 tortillas along the bottom of the pan. (I tore one in half to cover the 'gaps'.) Spoon half of the mixture over the tortillas and spread it thin. Add 2-3 more tortillas over the chicken mixture and then spoon the rest of the chicken mixture over that layer. Top with 2-3 more tortillas.
  • Then pour the green enchilada sauce over the top, Sprinkle the Mexican blend cheese over top.
  • Bake in the preheated oven for 30 minutes, or until cheese is melted and begins to golden, and sauce is bubbling.