Green Chile Chicken & Spinach Enchiladas

6 Pieces
45 min

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 min
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  • 1 tsp Olive Oil
  • ½ cup Chopped Onion, about 40g
  • 1 tsp Minced Garlic, about 1 clove
  • 1 tsp Chopped Jalapeño Peppers, 7g, ½ 3” long pepper (omit for less spicy)
  • 1 Tbsp Flour, Whole Wheat preferred
  • ¾ cup Low Sodium Chicken Broth, or Vegetable Broth/Water
  • ½ cup Canned Diced Green Chiles, 1 4oz can, about 120g
  • ¼ tsp Cumin
  • ⅛ tsp Oregano
  • ⅛ tsp Black Pepper
  • 9 cups Spinach, 270g
  • 2½ cups Chicken Breast, Cooked and Shredded, 200g
  • ⅓ cup + 2 Tbsp Non-fat Greek Yogurt, about 100g
  • ⅓ Sauce recipe
  • 1 tsp Ground Cumin
  • 1 tsp Garlic Powder
  • ¼ tsp Cayenne Pepper, Reduce for less spicy
  • ¼ tsp Black Pepper
To assemble:
  • 6 6” Corn Tortillas, or Grain-free if desired
  • ⅔ Sauce
  • ½ cup Shredded Cheese, Cheddar, Pepperjack or Mexican Blend, 2oz/56g
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.
Haylee Jane Monteiro
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