Go Back
Print

Best Chicken and Spinach Enchiladas Verde - moanaskitchen

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 servings
Calories 650
These flavorful chicken and spinach enchiladas are topped with tangy salsa verde and melted cheese, perfect for a satisfying meal.

Ingredients

Vegetables and aromatics

  • 1 piece jalapeño (seeded and roughly chopped)
  • 3 cloves garlic (smashed)
  • 1 large onion (cut into 1-inch chunks)

Lime and zest

  • 1.5 limes limes (juiced, about 3 tablespoons)
  • 1 teaspoon lime zest

Cooking oils and liquids

  • 2 tablespoons olive oil
  • 2 tablespoons water

Seasonings

  • 0.75 teaspoon salt
  • 0.5 teaspoon black pepper

Main protein

  • 2 pounds chicken breasts (cut into 1/2-inch cubes)

Greens and cheese

  • 16 oz spinach (thawed and squeezed dry)
  • 10 oz jack cheese (shredded, about 2.5 cups)

Spices and stock

  • 1 teaspoon ground cumin
  • 2 tablespoons chicken stock (to keep filling moist)

Tortillas and sauces

  • 12 pieces corn or flour tortillas (warmed)
  • 2.5 cups salsa verde (such as Herdez)
  • 8 oz jack cheese (shredded for topping)
  • 0.25 cup fresh cilantro (chopped)
  • 0.5 medium red onion (finely diced)

Instructions 

  • Cook the aromatics: Sauté jalapeño, garlic, and onion in olive oil until fragrant.
  • Prepare filling: Mix cooked aromatics with chicken, spinach, lime juice, lime zest, cumin, chicken stock, salt, and pepper.
  • Assemble enchiladas: Fill tortillas with chicken mixture, roll up, and place in baking dish. Top with salsa verde and shredded cheese.
  • Bake: Cover with foil and bake at 375°F (190°C) for 20 minutes, then uncover and bake for an additional 10 minutes until cheese is bubbly.
  • Garnish: Sprinkle with chopped cilantro and diced red onion before serving.

Notes

For extra flavor, toast the tortillas slightly before filling.
Calories: 650kcal
Cost: $15
Course: Main Course
Cuisine: Mexican
Keyword: chicken, Enchiladas, Spinach