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    You are in: Home / Recipes / Chicken and Spinach Enchiladas Recipe
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    Chicken and Spinach Enchiladas

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    30 mins

    30 mins

    Chef 495452's Note:

    These are excellent enchiladas. Yes, there really is spinach in them! They are very rich and very filling, you will be stuffed. My husband and I got them from my sister-in-law. My husband raved about them and then told me there was spinach in them and wanted me to try them. I told him he was crazy. Well I tried them and they are so good, and I don't even like spinach and he doesn't either. You have to try these!!! You will love them!

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    Units: US | Metric

    • 16 ounces sour cream
    • 8 ounces cream cheese (you can use 1/3 less fat, it still taste great)
    • 10 ounces frozen chopped spinach, thawed and patted dry (you will use lots of paper towels to get all the water off of them)
    • 4 boneless chicken breasts (or you could use 1 whole chicken, deboned)
    • 1 1/4 ounces taco seasoning (or 1-2 tablesppons of homemade taco seasoing which is what I use)
    • flour tortilla
    • 2 (10 ounce) cans enchilada sauce
    • shredded cheese (fiesta blend or your choice)


    1. 1
      Boil chicken or bake in oven until fully cooked. Then shred.
    2. 2
      Drain spinach and use paper towels to towel dry.
    3. 3
      Mix sour cream, cream cheese, taco seasoning, spinach and chicken.
    4. 4
      Lay tortillas flat and fill with mixture. Fold and roll. Put all enchiladas in 9 X 13 pan. Cover with enchilada sauce.
    5. 5
      Bake at 350 for 20-30 minutes. Pull out of oven, top with cheese. Put pan back in oven until cheese is melted.
    6. 6
      Enjoy! ** Remember these are very filling!

    Browse Our Top Chicken Breast Recipes

    Ratings & Reviews:

    • on March 07, 2014


      Delicious! I broiled my chicken breast and then shredded them. I found it easiest to mix the filling by using my hands (with food gloves on). It helped disperse the cream cheese better than mixing with a wooden spoon. I didn't feel like mixing up taco seasoning so I used 1 1/2 Tbls. of Mrs. Dash's Fiesta Lime seasoning. I accidentally only bought one can of enchilada sauce but it didn't seem to matter. Everyone loved them. I served them with black beans. Will make again. Thanks!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 06, 2014


      Oh so yummy and easy! I did use light sour cream and Neufchatel cheese. I used 1 1/4 lbs of boneless, skinless chicken breast and some whole wheat fajita size flour tortillas and some white flour taco size tortillas. It made 10 enchiladas. I cooked 4 with the enchilada sauce and froze the remainder (without sauce). These were a very nice change to more traditional enchiladas. In fact, I served them side by side with Wild West Wraps. Thanks for sharing! Made for Best of 2013 tag.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 19, 2013


      These are really great! I halved the recipe to use the white meat left over from a deli roasted chicken. Used light sour cream, Neufchatel cheese in place of cream cheese, a full 9 oz box of spinach & 4 tsp taco seasoning. I got six substantial enchiladas that easily filled a 13x9 pan, even though the recipe was halved. Used a Mexican blend cheese for the top (a little over 1 cup) and 8-inch whole wheat flour tortillas. Thanks for sharing! [Made for Spring 2013 Pick A Chef]

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for Chicken and Spinach Enchiladas

    Serving Size: 1 (217 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 384.2
    Calories from Fat 255
    Total Fat 28.4 g
    Saturated Fat 14.3 g
    Cholesterol 108.7 mg
    Sodium 1182.8 mg
    Total Carbohydrate 12.7 g
    Dietary Fiber 3.0 g
    Sugars 8.7 g
    Protein 20.5 g

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