Chicken Enchiladas

Chicken Enchiladas
Chicken Enchiladas

This recipe takes a little more time... I usually make this for a Sunday dinner. 

The addition of spinach practically makes it health food!  (LOL)

I always make it after I make Chicken Gnocchi Soup because I have chicken and spinach leftover.  I usually use rotisserie chicken; each chicken will give you 4 cups so you can make both recipes with one chicken!


2 Tablespoons cooking oil (such as vegetable or canola)
1/2 cup diced onion
1 Tablespoon chopped garlic
1/2 teaspoon ground cumin
6 oz. fresh baby spinach
 2 Tablespoons flour
2 cups milk
1/2 teaspoon salt
1 cup shredded Monterey Jack cheese
2 cups cooked chicken, diced or shredded
8 flour tortillas (6-inch size)
2 cups Homemade Enchilada Sauce


1. Heat oil in a large skillet over medium heat.  Add onion, garlic and cumin; cook until onion is soft and translucent.  Add spinach and cook for 1 minute or until wilted.

2.  Whisk flour into milk.  Add milk mixture and salt to pan.  Bring to a boil stirring constantly.  Reduce heat and simmer for 2 minutes until thick.  Add cheese and chicken, stir until cheese is melted. 

3.  Heat oven to 400°.  Spread 1 cup of enchilada sauce in a 3-quart rectangular baking dish.  Fill each tortilla with 1/3 cup filling; roll up and place in pan, seam-side down.

4.  Pour remaining sauce over enchiladas. leaving the ends of tortillas dry so they can get crispy while baking.
Bake 15-20 minutes or until bubbly and edges of tortillas are browned.

Serves 4

Chicken Enchiladas


  1. this is such a yummy recipe. Thank you for sharing and for linking up to the Thursday Favorite Things Bog Hop. Watch for your feature on Monday xo

  2. Wow thanks Katherine! Thanks for stopping by!


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