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Easy Chicken Enchiladas Recipe

Quick, easy and filling with loads of flavor.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Main Course
Servings: 6 people
Author: Tricia


For the enchiladas:

  • 1 tablespoon olive oil
  • 5 or 6 ounces baby spinach leaves or chopped kale
  • 2 tablespoons water
  • 2 cups shredded or diced cooked chicken breast
  • 1 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/2 teaspoon fresh ground black pepper
  • 1 (16-ounce) jar red enchilada sauce
  • 1/4 cup sour cream
  • 1 - 3 chipotles in adobo sauce, minced (more or less to taste)
  • 12 corn tortillas
  • 1 cup onion, diced
  • 2 cups 8 ounces shredded Mexican blend cheese

Ideas for optional toppings:

  • Shredded lettuce
  • Sliced jalapeños
  • Diced red onion
  • Lime wedges
  • Sliced or cubed avocado
  • Cilantro leaves
  • Sour Cream
  • More cheese!


  • Preheat oven to 450F.
  • Add the olive oil to a large oven-proof skillet over medium-high heat. Once shimmering, add the spinach and 2 tablespoons water. Cook stirring frequently until the spinach is wilted. Add the chicken, cumin, salt and pepper. Stir gently until combined and heated through. Transfer the mixture to a large bowl. Set aside.
  • In a medium bowl whisk together the enchilada sauce, sour cream and the minced chipotle peppers. Spoon about 3/4 cup of the sauce into the bottom of the now empty skillet. Layer 4 tortillas over the sauce, overlapping the edges to cover the bottom of the skillet.
  • Top the tortillas with half the chicken and spinach mixture. Sprinkle with 1/3 of the onions and 1/3 of the cheese.
  • Spoon half the remaining sauce over the casserole, then repeat with 4 more tortillas, the remaining chicken mixture, half the remaining onion and half the remaining cheese.
  • Top with the last 4 tortillas, all the remaining sauce, then the onions and cheese.
  • Bake the casserole until hot and bubbling, about 10-15 minutes. Sprinkle with red onion, jalapeños and other desired toppings before serving.


Adapted from a recipe by Breana Killeen, EatingWell.com