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Creamy Chicken Enchiladas

Head to the Southwest tonight with these incredible Creamy Chicken Enchiladas! Cheesy and delicious, they are so easy that they just might be making a weekly appearance on your dinner table!
Prep Time 20 mins
Cook Time 30 mins
Course Main
Cuisine Mexican
Servings 6 People


  • 2 Cups Shredded Chicken
  • 4 Cups Fresh Spinach
  • 1 Clove Garlic, Sliced
  • 1 Tbsp Olive Oil
  • 16 oz. Sour Cream
  • 1/2 Cup Milk
  • 1 4 oz. Can Diced Green Chiles Drained
  • 2 Thinly Sliced Green Onions
  • 1 1/2 tsp Ground Cumin
  • 1 tsp Salt
  • 2 Cups Shredded Mozzarella
  • 8-9 Taco Sized Flour Tortillas
  • Diced Cilantro and Green Onion For Garnish, Optional


  • In a large skillet, heat the olive oil and add the sliced garlic. Cook until fragrant, then remove the garlic with a slotted spoon and discard. Add the spinach to the oil with a pinch of salt and cook until just wilted. Remove the spinach to a strainer and allow to drain.
  • In a medium mixing bowl, whisk together the sour cream, milk, green onions, green chiles, a handful of shredded cheese, and the cumin and salt.
  • In a separate, larger bowl, combine the chicken, drained spinach, and about half of the sauce.
  • Spray the bottom of a 9x13 glass baking dish with non-stick cooking spray, and spread about a tablespoon of the sauce mixure in the bottom.
  • Fill each tortilla with about 2 tablespoons of the chicken mixture, and place in the glass baking dish seam side down.
  • Spread the sauce over the top of the rolled tortillas, then top that with the rest of the shredded cheese.
  • Bake at 350 degrees for about 30 minutes, until the cheese is melted and bubbly. Top with sliced green onion and cilantro to serve if desired.
Keyword Chicken, Creamy, easy dinner, Enchiladas, Spinach, White Sauce