Green Chile Chicken & Spinach Enchiladas

6 Pieces
45 Minutes

Healthy Green Chile Chicken & Spinach Enchiladas with a flavorful protein-packed filling, homemade salsa verde and topped with bubbly cheese. The perfect comfort food for a night in!

Did I want to make enchiladas? Yes. For about 4 months now.

Did I want to make enchiladas tonight? No. I have about 1200 photos from shoots I’ve done over the last 2 weeks that I still haven’t gone through.

So why did I bother baking the c? Because I had written down the recipe for these healthy chicken spinach enchiladas 2 days ago when the craving hit, and I knew that if I didn’t make it soon, I wasn’t going to for another 4 months!

And what are my thoughts now? OH MY! I now have an added 200-ish images to filter through, but they are so worth it!

Tortillas stuffed with a creamy and spicy chicken filling, drenched in another kinda-spicy sauce and topped with cheese. Do I really need to elaborate?

Green Chile Chicken & Spinach Enchiladas

Recipe details

  • 6 Pieces
  • Prep time: 5 Minutes|Cook time: 40 Minutes|Total time: 45 Minutes




To assemble:


Cook Sauce:

Heat oil in a large non-stick skillet on medium-high and fry onions, garlic and jalapeño until translucent.
Add flour and stir 1-2 minutes until flour coats the onions and gets toasty. Lumps are okay.
Pour in broth and whisk until flour is dissolved.
Add green chiles, cumin, oregano, pepper and broth and whisk. Bring to a boil, reduce heat to low and allow to simmer 10 minutes until thickened.
Let cool, then transfer to a blender and blend until smooth, about 10 seconds.

Prepare Spinach

Heat a large saucepan over medium and cook spinach until completely wilted, about 3-4 minutes.
Allow to cool, then lightly squeeze out excess water.
Chop into small chunks.

Fill and Bake

Preheat the oven to 350°F.
In a large bowl, mix together spinach, shredded chicken, greek yogurt, ⅓ of the enchilada sauce, cumin, garlic powder, cayenne pepper and black pepper until combined well.
Scoop out about ⅓ cup of the filling onto a tortilla and roll. Neither too lose nor too tight.
Pour ⅓ of the sauce on the bottom of a 2 quart casserole or baking dish - about 7” x 11”.
Place tortilla rolls in the dish, seam-side down, and top with remaining ⅓ sauce and shredded cheese.
Bake for about 25 minutes until cheese is melted, bubbly, and starting to brown.


  • I don’t add salt to the sauce since the canned chiles already have sufficient salt in them. Add a pinch as per your taste.
  • Storage: Fridge: In an airtight container or covered baking dish for 3-4 days. Freezer: In the casserole dish covered tightly with foil, or in a container, for up to 3 months.

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