Spinach, Chicken and Cheese Enchiladas

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“Spinach, Chicken and Cheese Enchiladas”
10 enchiladas

Ingredients Nutrition


  1. 1. Preheat oven to 375 degrees.
  2. 2. Fill pot with water, and boil chicken until juices run clear. Pull chicken from water and let it rest for 10-15 minutes to cool down.
  3. 3. While chicken is cooling, chop your red onion and mushrooms.
  4. 4. In a skillet melt 2 tbsp of butter, and toss in your chopped onions and mushrooms. Let them cook to your preferred tenderness.
  5. 5. Toss in fresh baby spinach, and cook until the leaves are a dark green. About 4-5 minutes. Do not let it cook to long, or the leaves will become mushy.
  6. 6. Remove the skillet from the heat. Set aside to cool.
  7. 7. Return to your chicken, and with two forks shred the chicken into small pieces.
  8. 8. After you've shredded your chicken add it to the skillet, season with pepper, chili powder and garlic powder.
  9. 9. Stir in sour cream and softened cream cheese into your skillet until everything is coated (If your cream cheese isn't softened, you can can place it in a bowl and microwave it for 40-60 seconds.)
  10. 10. Open the cans of your favorite enchilada sauce and dump them in a large bowl.
  11. 11. Take your tortillas and heat them in the microwave for 10-25 seconds. You want them to be able to roll without breaking.
  12. 12. Dip each tortilla in the sauce.
  13. 13. Fill the tortilla with 2-3 tbsp of the chicken, spinach and cheese mixture.
  14. 14. Roll Tortilla up and place in 13x9 inch baking pan.
  15. 15. Continue with the remaining tortillas, until the pan is full.
  16. 16. Take remaining sauce and pour it over the enchiladas.
  17. 17. Bake at 375 until the sauce is bubbling, about 15-25 minutes.
  18. 18. Take pan out and cover with shredded cheese, return to oven until cheese is melted.
  19. 19. Remove pan and let the enchiladas rest.
  20. 20. Serve with sour cream, olives, lettuce, rice any of your favorite garnishes.

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