This Creamy Chicken Enchiladas Recipe Puts a Healthier Spin On the Enchilada by Donna John
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Mexican food is one of my weaknesses. This creamy spinach and chicken enchilada recipe was one of the first inducted into my recipe box in the '90s. I can't even count the number of times I've made this easy Mexican recipe for my kids.
With spinach and yogurt, this easy enchilada recipe puts a healthier spin on the enchilada. You could also use low-fat sour cream, low-fat milk and gluten-free flour. Here is your simple shopping list for this creamy chicken enchiladas recipe: cooked chicken meat, frozen spinach, green onions, sour cream, milk, a can of chopped green chiles, yogurt, flour (all-purpose or gluten-free), ground cumin, flour tortillas and Monterey Jack cheese.
The cheesy enchiladas are so delicious! The added nutrition in these high-protein enchiladas is an added bonus. Check out the health benefits of spinach, the health benefits of yogurt and the health benefits of protein.
Serve these white enchiladas for dinner with a big bowl of green guacamole or your favorite Mexican side dishes.
Cuisine: Mexican
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6
Ingredients
- 2 cups shredded cooked chicken
- 5 ounces chopped frozen spinach (half of a 10-ounce box), thawed and squeezed dry
- 1/4 cup chopped green onions
- 8 ounces sour cream
- 1/2 cup milk
- 4 ounces (1 can) chopped green chiles, drained
- 1/4 cup plain yogurt
- 2 tablespoons flour (you can use gluten-free flour)
- 1/4 - 1/2 teaspoon ground cumin
- 6 flour tortillas
- 1 cup shredded Monterey Jack cheese
Here's how to make it:
1. Combine the chicken, spinach and green onions in a bowl. I like to use chicken breast meat for this recipe, but you could use dark meat or a combination of both.
2. Combine the sour cream, milk, green chiles, yogurt, flour and cumin in another bowl. Season with salt and pepper. Divide the mixture in half. For gluten-free enchiladas, use gluten-free flour.
3. Add half of the sauce to the chicken mixture. Mix well.
4. Divide the filling between the flour tortillas and roll up. Place them seam side down in a baking dish.
5. Spread the other half of the sauce over the enchiladas to completely cover.
6. Bake in a preheated 350-degree F oven for about 20 to 25 minutes, then top with the cheese and bake 5 to 10 minutes more. Try other types of Mexican cheese instead of Monterey Jack. Store any leftovers in an airtight container in the fridge.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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