Sue Sue's Creamy Chicken and Spinach Enchiladas

5 from 3 votes

Sue Sue's Creamy Chicken and Spinach Enchiladas

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.

Prep Time15

Cook Time25

Course: Appetizer, Main Dish

Cuisine: Mexican

Method: Oven, Stovetop

Servings: servings

Author: Ashley McCrary

Equipment

Staub White Casserole Dish

Ingredients

2.5 cups cooked shredded chicken (rotisserie chicken works well)
1 1/2 cups fresh spinach chopped
1 cup diced yellow onion
2-3 cloves garlic minced
1 tablespoon olive oil
1 cup plain Greek yogurt can sub sour cream or cream cheese
2 4 oz. cans diced green chiles drained
1 1/2 teaspoon cumin
1/2 tsp onion powder
2 teaspoon chili powder
Salt and pepper to taste
2 cups Monterey Jack cheese, shredded (adjust more to taste)
8-10 large flour tortillas regular, low carb or gluten-free

Creamy Salsa Verde Sauce

2 tablespoons butter
2 tablespoons all-purpose flour can sub gluten free
1/2 cup chicken broth
1 1/4 cup plain Greek yogurt can sub sour cream
1 1/3 cup salsa Verde

Instructions

Preheat the oven: Preheat your oven to 375°F (190°C).
Prepare the filling: In a large skillet, heat olive oil over medium heat. Add diced onion and minced garlic. Cook until the onion is soft and translucent, about 5 minutes. Add chopped spinach and cook until wilted—season with salt, ground cumin, onion powder, and chili powder. Stir in shredded chicken, 3/4 cup shredded cheese, diced green chiles, and Greek yogurt. Mix well and remove from heat.
Make the 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.
Assemble the enchiladas: Spread a small amount of the Greek yogurt salsa verde sauce in the bottom of a 9x13 inch baking dish. Spoon the chicken and spinach filling into each flour tortilla, roll up tightly, and place seam side down in the baking dish.
Pour the sauce: Pour the remaining sauce over the top of the enchiladas, spreading evenly to cover them.
Top with cheese: Sprinkle the shredded Monterey Jack cheese over the top of the enchiladas.
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.
Serve: Remove from the oven and let the enchiladas cool for a few minutes before serving. Garnish with avocado slices, feta cheese and fresh cilantro if desired.

Notes

Expert Tips

- The longer and slower the chicken breasts cook at a low temperature the easier it will be to shred the chicken for this recipe. This makes for easier enchilada building.

- Don’t add too much of the chicken mixture to the tortilla as this will make rolling harder.

- In addition, these are great to make ahead of time. You can freeze then let set at room temperature before popping into the oven.

Serving Tips

Serve these by themselves or with accompaniments like guacamole, sour cream, green onions corn tortilla chips, and more! A side salad and rice and refried or black beans also go well with this dish.

Storage Tips

There isn't just one right way to freeze these enchiladas. Always do what works for you. For me, I love freezing in a disposable aluminum pan because it makes the whole process easier. Below are all the different ways to store your enchiladas in the freezer.

- DISPOSABLE ALUMINUM PANS

- GLASS, CERAMIC, OR METAL BAKING PANS

- A GLASS OR CERAMIC BAKING PAN LINED WITH ALUMINUM FOIL

- WRAPPED TIGHTLY IN ALUMINUM FOIL

Nutrition