Description
These Chicken and Spinach Enchiladas with Sour Cream Sauce combine tender shredded chicken, nutritious spinach, and melted Colby jack cheese wrapped in soft corn tortillas and smothered in a flavorful green enchilada sauce blended with tangy sour cream. Perfectly baked to golden cheesy perfection and topped with fresh pico de gallo, this quick and easy meal is full of vibrant Mexican-inspired flavors and makes a satisfying dinner for the whole family.
Ingredients
Enchiladas
- 12 corn tortillas
- 2 cups shredded chicken
- 12 ounces frozen chopped spinach, thawed and squeezed of moisture
- 1½ cups shredded Colby jack cheese, divided
- ½ teaspoon salt
- ½ teaspoon cumin
- ½ teaspoon chili powder
Sauce
- 1 can green enchilada sauce (about 10-12 ounces)
- ⅓ cup sour cream
Garnish
- Pico de Gallo, for serving
Instructions
- Preheat Oven: Preheat your oven to 400°F (204°C) to ensure it’s ready when your enchiladas are assembled.
- Mix Filling: In a bowl, combine the shredded chicken, thawed and drained spinach, 1 cup of shredded Colby jack cheese, salt, cumin, and chili powder. Mix thoroughly until all ingredients are evenly distributed.
- Heat Enchilada Sauce: Pour the green enchilada sauce into a pot that is larger in diameter than your tortillas. Heat it over medium heat until it reaches a rolling simmer—this is crucial to soften the tortillas properly.
- Soften and Fill Tortillas: Quickly dip each corn tortilla into the hot sauce to coat both sides, making it soft and pliable. Immediately lay it on a plate, spoon a line of the filling down the center, then roll the tortilla tightly. Place the rolled enchilada seam-side down in a 13×9 inch baking dish. Repeat for all 12 tortillas.
- Prepare Sour Cream Sauce: Whisk the sour cream into the remaining simmering enchilada sauce until smooth. Pour this sauce evenly over the rolled enchiladas in the baking dish. Sprinkle the remaining ½ cup of cheese on top.
- Bake: Place the baking dish in the preheated oven and bake for 10-15 minutes, or until the cheese has melted and the enchiladas are heated through.
- Serve: Remove from oven, garnish with fresh pico de gallo, and serve immediately for a comforting and flavorful meal.
Notes
- Be sure to squeeze out as much moisture as possible from the thawed spinach to prevent soggy enchiladas.
- Dipping the tortillas in hot sauce softens them, which prevents cracking when rolling.
- If you prefer, rotate to using fresh spinach instead of frozen; just cook it down and drain well before mixing.
- Leftover enchiladas can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Pico de gallo adds freshness and acidity to balance the richness of the sour cream sauce.
