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Chicken & Spinach Enchiladas

Name: Chicken & Spinach Enchiladas
Prep time: 20
Cuisine: Tex-Mex

(5 votes, average: 4.60 out of 5)

20 min prep

4 servings

Carrot Icon for Number of Ingredients Size

12 ingredients

This easy Chicken & Spinach Enchiladas recipe is a great way to use up leftover roast, poached chicken, or greens to make a quick and tasty lunch that packs in a lot of goodness....

2 cups tomato sauce (see Chef Tips)
¼ to ½ cup chipotle in adobo, chipotle chopped (depending on desired spiciness)
3 tablespoons canola or grape seed oil, divided
1 medium red onion, quartered and sliced
8 cups loosely packed spinach, stems removed and washed well
Salt, to taste
1 medium avocado, peeled and pitted
¼ cup plain Greek yogurt
4 cilantro sprigs, set aside leaves for garnish
12 ounces chicken breast, roasted or boiled then shredded into pieces
1 cup grated sharp white cheddar or Monterey Jack cheese, divided
4 (8 inch) whole wheat tortillas or corn tortillas, slightly warmed

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Nutrition Facts

Calories

669 cals

Fat

42 g

Saturated Fat

12 g

Polyunsaturated Fat

12 g

Monounsaturated Fat

15 g

Carbohydrates

42 g

Sugar

9 g

Fiber

9 g

Protein

36 g

Sodium

1421 mg

Directions

Heat the Quick Tomato Sauce in a small saucepan or deep skillet with the chipotle peppers. Bring to a boil, then remove from heat and puree. Return to the heat and simmer.
Meanwhile, heat some of the oil in a sauté pan over medium heat. Add onions and cook until softened and beginning to brown. Stir in the spinach and salt. Cook just until wilted, for about 2-3 minutes. Turn off the heat and remove half of the spinach mixture.
Puree half of the spinach mixture with avocado, yogurt and cilantro until smooth. Add this puree back into the pan with the remaining spinach. Stir in the shredded chicken and ½ cup of the cheese. Taste for salt.
Preheat the broiler. Lightly grease a casserole or large baking pan with the remaining oil.
Fill the center of each tortilla with the chicken and spinach mixture, roll them up and place them in the baking pan, seam side down. Ladle the warm chipotle tomato sauce over, and sprinkle the remaining cheese over the enchiladas.
Broil for about 5-7 minutes or until the cheese is melted and browned. Serve immediately with a garnish of cilantro and extra sauce.

Chef Tips

Our Quick Tomato Sauce is the perfect option for this recipe!

Registered Dietitian Approved

Our recipes, articles, videos, and more content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society.