Enchiladas de Pollo y Espinacas (Chicken and Spinach Enchiladas)

Mexican45 Minutes

Punchline

Indulge in a wholesome dinner that's easy to make and packed with flavors – perfect for satisfying your cravings tonight!

instructions

Begin by preheating your oven to 350 degrees Fahrenheit (175 degrees Celsius). This will ensure your enchiladas are baked perfectly.

In a large skillet, heat some olive oil over medium heat. Add finely chopped onion and sauté for about 5 minutes until softened and translucent.

Add minced garlic and cook for an additional 1 minute, stirring frequently to avoid burning.

Next, add the cooked and shredded chicken along with the spinach to the skillet. Stir in the cumin, salt, and pepper. Cook for about 5 minutes until the spinach has wilted down. Remove from heat.

In a baking dish, spread a thin layer of enchilada sauce to coat the bottom.

Take a tortilla, fill it with a generous helping of the chicken and spinach mixture, sprinkle some cheese on top, and roll it tightly.

Place the rolled tortilla seam-side down in the baking dish. Repeat this process until the baking dish is filled with enchiladas.

After all enchiladas are in place, pour the remaining enchilada sauce over the top, ensuring all the tortillas are well coated. Sprinkle the rest of the cheese on top.

Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes until the cheese is bubbly and slightly golden.

Serve hot, topped with sour cream.

Servings

How to be creative

Add black beans to the filling for extra protein and fiber.
Use different types of cheese for varied flavor (like pepper jack or feta).
Top with fresh cilantro, avocado, or jalapeños for a fresh kick.

Important Tips

Make sure to fully cook the chicken before shredding for the best flavor.
For a milder taste, use cream cheese or ricotta mixed into the chicken and spinach for creaminess.
Ensure the enchilada sauce is evenly distributed to avoid dry spots.

nutritions