Chicken and Spinach Enchiladas with Sour Cream Sauce
These super easy and quick chicken spinach enchiladas are a family favorite! Topped with a delicious creamy green sauce and filled with already prepped ingredients like shredded chicken and frozen spinach, they are a win for kids and parents!
Prep Time15 minutesmins
Cook Time15 minutesmins
Servings: 6Servings
Calories: 417kcal
Ingredients
For the enchiladas
12corn tortillas
2cupsshredded chicken
12ouncesfrozen chopped spinachthawed and squeezed of moisture
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 13x9 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!