Easy Chicken and Spinach Enchiladas

Chicken and Spinach Enchiladas

I’ll admit it…my love affair with cheesy Mexican food is real. I came up with this recipe the other night when trying to mix up our traditional Taco Tuesday. They turned out delicious, so I had to share the recipe. My favorite part is, it really only took a few minutes to throw together. In the future, I think I’ll double the recipe and save one batch as a freezer meal.


  • 1 19 oz can of red enchilada sauce (Old El Paso™ is my favorite)
  • 3 cups of shredded chicken breast
  • 2 cups frozen spinach
  • 1 cup shredded Cheddar cheese
  • 1 package (8 oz) cream cheese
  • 1 package taco seasoning mix
  • 12 6 inch corn tortillas


  1. Preheat oven to 350°F. Apply cooking spray to a large baking dish.
  2. Combine the chicken, spinach, cream cheese, and taco seasoning in a bowl.
  3. Pour about 1/4 of the enchilada sauce on the bottom of the baking dish. Use a spoon to make sure it is spread out evenly.
  4. Soften your corn tortillas for 15 seconds in the microwave if needed. Put a large spoonful of filling onto each tortilla. Roll each tortilla tightly and place seam side down in baking dish.
  5. Top the enchiladas with the remaining the enchilada sauce, and then sprinkle them with cheese.
  6. Cover with tinfoil and bake for 15 minutes. Then take the tinfoil off and bake another 15 minutes.

**This meal is gluten-free for my fellow gluten-free peeps!

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