These Chicken and Spinach Enchiladas with Sour Cream Sauce are delicious, creamy, and simple to make. Made with whatever shredded chicken you have and wholesome spinach, these enchiladas are packed with flavor and cook in just one pan!
Chicken and Spinach Enchiladas – The EASY Way!
These chicken spinach enchiladas are so simple, packed with flavor, and come together in a few minutes. That’s a win for any family!
This recipe utilizes pre-made (or rotisserie) chicken, any enchilada sauce you like, and frozen spinach which is what makes this recipe so quick. Plus, these basic ingredients can be found at any store and are very cost effective for a full family meal.
I love to make easy Mexican style favorites fast. If you do too, you may want to try my Tex-Mex Cheese Enchiladas, Chicken Fajitas, Or Beef Enchilada Casserole!
Why I LOVE this recipe!
- Kid-Friendly – While my kids are typically pretty good about eating vegetables, it always helps to some what hide them in dishes. These enchiladas hide spinach in a delicious cream sauce making them very kid friendly because who doesn’t love a creamy sauce?! My Beef Enchilada Soup is great for this too!
- Easy Ingredients – Frozen spinach, rotisserie chicken, and tortillas can be found at any store. These simple ingredients make this recipe easy and cheap to make.
- Make What You Need – You can easily double or triple a batch of enchiladas. This means you can freezer one or two pans for later making them an exceptional freezer meal, just like my super scalable Enchilada Meatballs!
- Quick– Just a few ingredients that are already mostly cooked makes this meal come together very quick. If you love quick, you should also check out my Chicken Enchilada Casserole– it is the fastest way to make chicken enchiladas!
Recipe Notes
This chicken and spinach enchiladas with green sauce recipe is as simple as promised! Just a total time of 15 minutes for a family friendly meal.
In this section I am going to go through a few tips and tricks I use when making this recipe to get the absolute best and most delicious results.
Make sure to scroll to the bottom for the FULL recipe card.
Ingredients + Substitutions
- Corn tortillas – These are what are used for traditional enchiladas and what I prefer. I use standard size corn tortillas but you could also use 8″ or 9″ flour tortillas. If using flour tortillas, you do not need to soften them before rolling.
- Shredded chicken – I often grab a rotisserie chicken for this recipe because it is already cooked and ready to go. You can use any mild or Mexican flavored shredded chicken though. This can be baked, boiled, canned, or leftover from another recipe or restaurant.
- Spinach – I use frozen spinach because I do not find a different in flavor between fresh and frozen spinach for this dish. I use chopped frozen spinach because it is easier to eat and less work for me.
Pro Tip: Make sure you squeeze all the liquid out before adding to the enchiladas! - Colby jack – Colby jack is my preferred cheese for this recipe because it has a slight tang. I shred it myself, but you could use pre-shredded. Shredded Monterey Jack Cheese, Pepper jack, a Mexican blend cheese, or cheddar cheese could also be used.
- Spices – For these enchiladas, I use standard Mexican spices. These include cumin, chili powder, and salt. You can adjust the chili powder up or down to match the spice level you like.
- Green enchilada sauce – I use store bought enchilada sauce for this recipe but you could make homemade green enchilada sauce or even use a green salsa verde. You could use red enchilada sauce, but I think the green pairs better with spinach and chicken.
- Sour cream – Any sour cream will work to create the delicious creamy sauce for these chicken and spinach enchiladas with sour cream sauce.
- Garnish – Pico de Gallo, avocado, or cilantro would all be great!
Recipe Step by Step
I am going to highlight a few key steps in the recipe here, but make sure to jump down to the recipe card for comprehensive instructions on how to make Chicken and Spinach Enchiladas.
Make the enchilada filling by combining shredded chicken, spinach, seasoning, and 1 cup of cheese together.
In a pot bigger than the diameter of the tortillas, heat the sauce to a simmer. To assemble the enchiladas, dip the tortilla quickly in the sauce to coat both sides.
Place the sauced tortilla on a plate and add filling down the middle then roll the sides and place it in a baking dish. Repeat for all 12 enchiladas.
Then, whisk 1/3 cup sour cream into the rest of the sauce.
Pour sauce over the top of the enchiladas. Top with the remaining 1/2 cup of cheese.
Bake for 10-15 minutes or until the cheese is melted and the enchiladas are heated through. Garnish with pico de gallo.
Recipe Tips
- Soften the tortillas – Corn tortillas are the most traditional, but require a little special attention to ensure they roll without cracking.
They must be softened by heating to ensure they do not break. My preferred way to do this is to warm (just warm, not boiling) the enchilada sauce in a pan larger than the tortillas. Then quickly dip the corn tortillas into the sauce, flipping to coat each side, and then transfer to the pan, fill, and roll. This heat the tortillas just enough for rolling and ensures the flavor it spread throughout.
Make sure you don’t leave the tortilla in more than a few seconds or it will get too soft and can tear. I like to use tongs to do the dipping to save my fingertips! - Drain the spinach – It is super important that you thaw and drain the spinach of any water prior to mixing it into the enchiladas. Otherwise, the tortillas will end up soggy.
- Bulk up – To add a little more “oomph” to enchiladas, you can add fillings like black beans or pinto beans or potatoes. This not only makes them more filling, but you can get more enchiladas using the same amount of protein.
Recipe Short Cuts
If you need to make this recipe, but are extra short on time, here are a few ideas that can help make this recipe even faster!
- Make it a double– When making these enchiladas, the amount of effort it takes to make one batch verses two is nearly identical. So, to speed up dinner next time, you can simply double this recipe and store an entire batch in the freezer for dinner down the road.
- Make the filling– The chicken and spinach filling for these chicken and spinach enchiladas with white sauce can be mixed up in a bowl and set aside up to 2 days in advance. When ready to make, simply assemble and bake.
Recipe Variations
If you love this recipe as much as we do and want some quick ways to change it up for variety, these little tips will do the trick!
- Spinach Cream Cheese Chicken Enchiladas – This recipe variation is a super simple swap from this original recipe. Just use softened cream cheese, instead of sour cream in the sauce. Don’t forget to top with green onions or fresh cilantro! Easy peasy!
- Chicken Spinach Enchilada Casserole – I love to make enchilada casseroles when I don’t feel like rolling tortillas. We can make this in the same way we do our popular red Chicken Enchilada Casserole.
To make this one, mix your chicken mixture ingredients and creamy green sauce separately. Then stir the filling with the half of the creamy green sauce together in a 9×13 casserole dish. Add a layer of corn tortillas. Spread it out evenly and top with remaining green sauce. Finish with a sprinkle of cheese and bake for 10-15 minutes.
Freezer Meal Instructions
Making this chicken enchilada recipe into a freezer meal is simple! Follow the steps below and you can store this recipe in the freezer for up to 6 months.
- First, I recommend making this in a disposable baking dish that is lined with parchment paper for easy clean up and to ensure it can be frozen without the pan having issues.
- Make the enchiladas as directed in the recipe below but do not bake them.
- Once assembled, wrap tightly with foil or plastic wrap and place into a freezer safe bag.
- When ready to eat, preheat the oven to 375 degrees.
- Bake the enchiladas for 30 minutes from frozen. They should have an internal temperature of 160 degrees F.
What to Serve with Spinach Chicken Enchiladas
Since this dish has classic Mexican flavors, it will pair well with many of your favorite Mexican or Tex-Mex side dishes. There are both classic options and some healthy options to keep it light.
Side Dish Ideas
- Black Beans– Make them in the crock pot or use this easy canned black beans recipe!
- Mexican Rice– This recipe tastes just like your favorite restaurant!
- Mexican Corn Salad– this is a tasty and refreshing salad that pairs perfectly with these chicken spinach enchiladas.
- Mexican Street Corn Casserole – is another super quick meal that can be put in the oven next to the enchiladas. It’s one of our most popular recipes on Easy Family Recipes for a reason!
- Chipotle Corn Salsa – this salsa is just like my favorite one at Chipotle! This is perfect for serving with chips on the side of the spinach chicken enchiladas!
- Mexican Roasted Vegetables– are so so easy to make! You just have to spread them over a baking tray with spices and bake.
- Fresh Guacamole– Just like they make it tableside in the restaurant!
You can choose one or add a few sides to make a wholesome, well rounded dinner.
Enchilada Leftovers
If you have leftovers after making these enchiladas, then it is your lucky day! They save and reheat well, and can make the start of another delicious dish.
To save leftovers, separate into meal sized portions and then place in an airtight container and store:
- in the refrigerator for 3-4 days
- in the freezer up to a month
More Quick Dinner Recipes
If you enjoyed this recipe, I really hope you will take a moment to grab a few more easy recipes for another busy night!
You can check out all of my dinner recipes here, or see a few of our readers favorite recipes below.
Chicken and Spinach Enchiladas with Sour Cream Sauce
Ingredients
For the enchiladas
- 12 corn tortillas
- 2 cups shredded chicken
- 12 ounces frozen chopped spinach, thawed and squeezed of moisture
- 1½ cups shredded Colby jack cheese, divided
- 1/2 teaspoon salt
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
For the sauce
- 1 can green enchilada sauce
- 1/3 cup sour cream
Garnish
Instructions
- Preheat the oven to 400˚F.
- Combine the shredded chicken, spinach, and 1 cup of the cheese together until everything is evenly distributed.
- In a pot bigger than the diameter of your tortillas, heat the enchilada sauce to a rolling simmer.
- To assemble the enchiladas, dip the tortilla quickly in the sauce to coat both sides. This will make the tortilla soft and pliable. The sauce needs to be hot/simmering. This method will not work with cold or room temperature sauce.Place the sauced tortilla on a plate and add filling down the middle then roll the sides and place it in a 13×9 baking dish.Repeat for all 12 enchiladas.
- Then, whisk 1/3 cup sour cream into the rest of the sauce and pour over the top of the enchiladas. Top with the remaining 1/2 cup of cheese.
- Bake for 10-15 minutes or until the cheese is melted and the enchiladas are heated through. Garnish with pico de gallo and serve immediately. Enjoy!
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