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Chicken and Spinach Enchiladas in baking pan

Chicken & Spinach Enchiladas

Course Dinner
Yield 8 enchiladas


For the sauce:

  • ¼ cup olive oil
  • 8 dried New Mexico red chiles, stems removed, seeded and torn (also called California chiles)
  • 2 cups onion, chopped
  • 6 garlic cloves, smashed
  • 3 cups tomatoes, chopped
  • 2 cups chicken broth
  • 1 tsp sugar
  • Salt to taste (~½ to 1 tbsp)
  • Chili powder to taste (optional for extra heat)

For the enchiladas:

  • 2 tbsp olive oil
  • 9 oz fresh spinach leaves
  • cups cooked chicken, shredded
  • 1 cup frozen corn kernels
  • 2 cups Monterey Jack cheese, shredded, divided
  • ½ cup heavy cream
  • 8 flour tortillas


  1. Preheat oven to 400 degrees. Coat a 9x13 baking dish with nonstick spray.
  2. Sauté chiles, onion, and garlic for the sauce in ¼ cup olive oil in a sauté pan over medium-high heat. Cook until chiles and onion soften, about 5 minutes, then add tomatoes. Simmer 2 minutes, stir in broth, sugar, salt, and optional chili powder. Bring to a boil, reduce heat to medium and simmer 15 minutes. Cool briefly, then puree in a blender.
  3. Sauté spinach for the enchiladas in 2 tbsp olive oil in a large skillet over medium-high heat until wilted, about 2 minutes. Add chicken, corn, 1 cup cheese, and cream. Simmer 3-5 minutes and season with salt.
  4. To assemble, pour ½ cup sauce in the prepared baking dish. Fill each tortilla with 1/3 cup filling and roll up. Place enchiladas in the dish, seam side down, then top with 1-2 cups sauce, leaving the edges dry. Sprinkle with remaining 1 cup cheese. Bake 15-20 minutes, or until cheese is melted and tortillas begin to brown on the edges.


More often than not, I buy enchilada sauce in order to make this a weeknight meal. I like the Frontera brand Red Chile Enchilada Sauce since it tastes good and the ingredient list is pure.
Source: Cuisine at Home