These spinach and artichoke chicken enchiladas are a fun twist on a classic! They’re filled with creamy spinach, artichokes, and tasty chicken, all wrapped in soft tortillas.
Who needs takeout when you can whip these up? I love serving them with extra cheese on top! It’s like a cozy hug on a plate. Yum! 😋
Making these enchiladas is easy, too! Just mix, roll, and bake. Perfect for a weeknight dinner or impressing guests without the fuss.
Key Ingredients & Substitutions
Cooked Shredded Chicken: You can use rotisserie chicken for convenience. Leftover chicken works nicely too! For a vegetarian option, consider black beans or lentils to maintain protein.
Artichoke Hearts: Canned artichoke hearts are quick and easy! If you prefer, use fresh artichokes, but they do require more prep. Frozen artichoke hearts are also a great alternative!
Spinach: Fresh spinach adds a nice flavor. If you’re in a pinch, use frozen spinach; just make sure to drain it well. You could also swap in kale for a heartier texture.
Cheese: I like mozzarella for its meltiness. You can substitute it with Monterey Jack or Pepper Jack for a bit more kick. Cream cheese is essential to keep it creamy; low-fat options are available too.
White Enchilada Sauce: Store-bought is fine, but you can easily make your own! Mix chicken broth, sour cream, and canned green chilies for a quick homemade version.
How Do I Make Sure My Enchiladas Roll Up Without Tearing?
Warming up your tortillas will help prevent tearing. Here’s how:
- Microwave the tortillas for about 30 seconds wrapped in a damp paper towel. This softens them and makes them more pliable.
- You can also heat them in a dry skillet over medium heat for 15-20 seconds per side.
- Be gentle when rolling! If a tortilla tears, it’s okay—just use a bit of the filling to patch it up!
By taking these simple steps, your enchiladas will roll beautifully and stay stuffed without breaking apart. Enjoy your cooking!
Spinach & Artichoke Chicken Enchiladas
Ingredients You’ll Need:
For the Filling:
- 2 cups cooked shredded chicken breast
- 1 (14 oz) can artichoke hearts, drained and chopped
- 1 cup fresh spinach, chopped (or 1/2 cup frozen spinach, thawed and drained)
- 1 (8 oz) cream cheese, softened
- 1/2 cup sour cream
- 1 cup shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese, divided
- 1 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
For Assembling:
- 8-10 large flour tortillas
- 2 cups white enchilada sauce or creamy white sauce (made with chicken broth, sour cream, and green chilies)
- Fresh cilantro, chopped (for garnish)
How Much Time Will You Need?
This delicious recipe takes about 15 minutes to prepare, followed by 20-25 minutes of baking time. In total, you’ll be enjoying your enchiladas in about 40 minutes!
Step-by-Step Instructions:
1. Prepare Your Oven:
First, you need to preheat your oven to 375°F (190°C). This ensures that your enchiladas bake evenly and come out bubbly and delicious.
2. Mix the Filling:
In a large mixing bowl, combine the cooked shredded chicken, chopped artichoke hearts, chopped spinach, softened cream cheese, sour cream, 1/2 cup of mozzarella, 1/4 cup of Parmesan, garlic powder, onion powder, salt, and pepper. Mix it all together until it’s well blended and creamy.
3. Prepare the Baking Dish:
Spread a thin layer of the white enchilada sauce (about 1/2 cup) at the bottom of a 9×13 inch baking dish. This adds flavor and helps to prevent sticking!
4. Warm the Tortillas:
To make your tortillas easy to roll, warm them slightly in the microwave (about 30 seconds) or in a skillet over medium heat. This softens them so they won’t tear when you fill and roll them.
5. Fill and Roll the Tortillas:
Take a tortilla and spoon about 1/3 cup of the chicken and spinach filling onto the center. Roll it up tightly, then place it seam side down in the prepared baking dish. Repeat this for all tortillas!
6. Add More Sauce:
Once all the enchiladas are in the dish, pour the remaining white sauce evenly over the top. This adds moisture and flavor to your dish.
7. Sprinkle the Cheeses:
Top the enchiladas with the remaining mozzarella and Parmesan cheese. This will give them a beautiful cheesy crust when baked!
8. Bake Your Enchiladas:
Place the dish in the preheated oven and bake uncovered for 20-25 minutes. You want the cheese to be melted and bubbly, and your kitchen to smell amazing!
9. Let Cool Before Serving:
Once cooked, take the enchiladas out of the oven and let them cool slightly. This makes them easier to serve and enjoy!
10. Garnish and Enjoy:
Before serving, sprinkle some freshly chopped cilantro on top to add a fresh touch. Serve your delicious spinach and artichoke chicken enchiladas with a side salad or guacamole if desired! Enjoy every bite!
These creamy, cheesy enchiladas are sure to be a hit at your table! Happy cooking!
Can I Use Fresh Spinach Instead of Frozen?
Absolutely! Fresh spinach adds a lovely texture and flavor. Just chop it up before adding it to the filling. If you prefer frozen spinach, make sure to thaw and drain it well to avoid excess moisture.
What Can I Substitute for Cream Cheese?
If you’re looking for a lighter option, you can use Greek yogurt or cottage cheese for a similar creaminess. Just blend it until smooth to mimic the texture of cream cheese.
How Do I Store Leftover Enchiladas?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm them in the oven at 350°F (175°C) until heated through, or microwave them for quick portions.
Can I Make These Enchiladas Ahead of Time?
Yes! You can assemble the enchiladas and cover them with sauce and cheese, then refrigerate them for up to 24 hours before baking. Just add a few extra minutes to the baking time if they’re cold from the fridge.