These Chicken and Spinach Enchiladas have been passed down from my Grandmother Sue Sue and have become a family tradition during the holiday season. I adapted her recipe with healthier swaps, and the resulting enchiladas are divine. This dish is comfort food at its best and can be tailored to be gluten-free and low carb.

What Makes This Recipe Great

Family gatherings are not just for visiting, but it’s also for filling your bellies with lots of yummy foods. Growing up, we had family gatherings constantly at my Grandmother Sue Sue’s house. Her Creamy Chicken and Spinach Enchiladas were always on the menu, especially at Thanksgiving. We would usually do the traditional Turkey, but we would also have dishes such as this to change it up a bit.

Not only do I love to serve these for weeknight dinners, but I also love having this dish during holidays. The main reason is to keep our family traditions alive and to keep my Grandmother Sue Sue’s spirit with us even though she is gone. 

Food certainly has a special way of bringing people together and it is especially true for this recipe. My Sue Sue along with my mother Tina have been making this recipe for years and always brings a twinkle to my eye when I smell them cooking in the oven.

Now in Healthy Little Peach fashion, I have adapted this recipe with some healthy substitutions and options to tweak it to your diet and lifestyle. These are made with super simple ingredients and the resulting chicken enchiladas are absolutely delicious and taste just as good as the original recipe. 

For more of Sue Sue’s recipes try Sue Sue’s Fruit Salad and Ice Cream or Sue Sue’s Cheese Stuffed Chicken Breasts.

Ingredient Notes

• Chicken breast: I use shredded chicken, but cooked rotisserie chicken also works well for this recipe. 
• Fresh spinach or frozen spinach: I prefer baby spinach, but use your favorite variety. 
• Salt
• Yellow onion
• Garlic cloves
• Ground cumin
• Chili powder
• Salt and black pepper
• Olive oil
• Green chiles: I use a can of diced green chilies which I think add such great flavor to the enchilada filling. 
• Greek Yogurt or sour cream
• Monterrey Jack cheese: You can also use a Mexican blend or cheddar cheese if desired. 
• Flour tortillas
• All-purpose flour
• Butter
• Chicken Broth
• Salsa Verde 

Step-by-Step Instructions

1. Preheat the oven: Preheat your oven to 375°F (190°C).
2. Prepare the filling: In a large skillet, heat olive oil over medium-high heat. Add diced onion and minced garlic. Cook until the onion is soft and translucent, about 5 minutes. Then, add chopped spinach and cook until wilted. Season with salt, ground cumin, onion powder, and chili powder. Stir in shredded chicken, diced green chiles, and Greek yogurt. Mix well and remove from heat.
3. Make the enchilada sauce: In a saucepan, melt butter over medium heat. Stir in all-purpose flour and cook for 1-2 minutes until lightly golden. Gradually whisk in chicken broth until smooth. Bring to a simmer and cook for 5 minutes, stirring occasionally, until the sauce thickens. Remove from heat and whisk in Greek yogurt until smooth—season with salt and pepper to taste.
4. Assemble the enchiladas: Pour a small amount of the green enchilada sauce into the bottom of a 9×13-inch baking dish and spread to coat the bottom of the pan. Spoon the chicken and spinach filling into the center of each tortilla, roll up tightly, and place seam side down in the baking dish.
5. Pour the remaining sauce: Pour enchilada sauce over the top of the enchiladas, spreading evenly to cover them.
6. Top with cheese: Sprinkle the shredded Monterey Jack cheese over the top of the enchiladas.
7. Bake: Cover the baking dish with foil and bake in the preheated oven for 20-25 minutes, or until the enchiladas are heated through and the cheese is melted and bubbly.
8. Serve: Remove from the oven and let the enchiladas cool for a few minutes before serving. Garnish with avocado slices with fresh cilantro.

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