|

Green Chile, Spinach, and Chicken Enchiladas

Green Chile Spinach chicken enchiladas

If you haven’t figured it out by now, we really love Tex-Mex. I’m certainly not crediting myself for being able to cook authentic Tex-Mex, but I try. These enchiladas are one of my attempts, and I have to say, authentic or not, these are yummy! And, all things considered, I think they’re actually pretty nutritious! AND, they make great leftovers.

What more could we ask for in life?

Take a look at the steps below – I’ll help you assemble them. Can I also help you eat them?

First, preheat the oven to 350.

Finely chop enough fresh spinach leaves to get you about 3 cups (probably about 3 large handfuls of fresh leaves).

finely chopped spinach for Green Chile Spinach chicken enchiladas

Then dice the onion and the jalapenos. Don’t touch your eyes!

chopped onion and jalapeno for Green Chile Spinach chicken enchiladas

Melt 1 tablespoon of butter in a large skillet over medium heat. Add the chicken to the pan and sprinkle with salt and pepper on both sides. Squeeze in lime juice over the top of the chicken.

Fully cook the chicken in the skillet. The outsides should be golden brown before you remove them from the skillet.

chicken sauteed for Green Chile Spinach chicken enchiladas

Transfer the chicken into a glass bowl or onto a glass plate (since it’s still hot!). Use two forks and shred the chicken in the bowl or on the plate.

In the same skillet, melt 1/2 tablespoon of butter over medium heat. Add onion and jalapeno and saute until they’re both soft (about 7-10 minutes). As you saute, add chicken broth (about 1/4 cup or less) as needed for moisture.

Once the onions and jalapenos are soft, add additional 1/4 cup of chicken broth to the pan. Stir and then add the chopped spinach and saute until the spinach wilts (about 3-5 minutes).

Add the shredded chicken and stir until everything’s blended together.

sauteed chicken for Green Chile Spinach chicken enchiladas

In a separate mixing bowl, whisk together 1/4 cup chicken broth with 1/4 cup plain Greek yogurt. After it’s well-blended, add the yogurt mixture to the chicken and spinach and stir.

Spoon chicken mixture (about 1/3 c) down the center of a tortilla. Add a generous pinch of cheese down the middle of the chicken mixture.

chicken mixture with cheese inside tortilla for Green Chile Spinach chicken enchiladas

Roll tortilla and place the seam side down in a lightly greased 9×13″ pan. Repeat for the remaining 11 tortillas.

chicken wrapped in tortillas for Green Chile Spinach chicken enchiladas

In the same skillet that had the chicken, melt 3 tablespoons of butter. Once the butter is completely melted, add 3 tablespoons of flour and whisk immediately and constantly. While whisking, slowly add 1 1/2 c chicken broth. Continue to whisk until you get rid of all the little flour lumps – maybe about a minute.

Add heavy cream & whisk, then do the same with 1 cup of plain Greek yogurt. Add 2 teaspoons of cumin, the diced chiles (don’t drain the can), and stir until everything’s blended together. Add 3/4 cup of cheese, stir, and then pour the creamy mixture evenly over wrapped tortillas.

creamy sauce poured over Green Chile Spinach chicken enchiladas before baking

This is about to get so good!

Sprinkle the remaining cheese on top of enchiladas. Place pan in the oven for 30 minutes.

Remove from the oven and sprinkle fresh cilantro on top if you wish! The enchiladas are already full of flavor, but that spritz of fresh green on top is so pretty!

pan of Green Chile Spinach chicken enchiladas

pan of Green Chile Spinach chicken enchiladas

Serve ’em up, and become a hero at the dinner table!

Green Chile Spinach chicken enchiladas

These enchiladas do take some time to prep. There are more steps than I’d prefer, but they’ll be totally worth it after you take that first bite!

Green Chile Spinach chicken enchiladas

If you want another Tex Mex casserole recipe (that’s also a bit on the healthier side!), try out my lightened-up King Ranch Chicken recipe!

King Ranch Chicken Casserole

Green Chile & Spinach Chicken Enchiladas

5 from 1 vote
Print Pin Rate
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Servings: 12 enchiladas
Author: The American Patriette

Ingredients

  • 1 lb raw chicken breast cut up into bite-sized pieces
  • 4 1/2 tbsp butter divided
  • Dash of salt & pepper
  • Juice from 1/2 lime
  • 1/2 c diced yellow or sweet onion
  • 1 jalapeno pepper diced with seeds removed
  • 2 1/4 c chicken broth divided
  • 3 c shredded/finely chopped fresh spinach leaves
  • 1 1/4 c plain Greek yogurt divided
  • 12 corn/flour mix tortillas
  • 3 tbsp flour
  • 1/2 c heavy cream
  • 2 tsp cumin
  • 7 oz can of green chiles undrained
  • 1 1/2 c light Monterrey jack cheese divided

Instructions

  • Preheat oven to 350.
  • Melt 1 tbsp in large skillet over medium heat
  • Add chicken to pan. Sprinkle with salt and pepper on both sides.
  • Pour lime juice on top of chicken.
  • Cook the chicken until golden brown and no longer pink in the middle.
  • Remove from heat. Transfer chicken from skillet to a glass plate or bowl and shred chicken using two forks.
  • In the same skillet you used to cook the chicken, melt 1/2 tbsp butter. Add onion and jalapeno. Saute until soft (about 7-10 minutes), intermittently adding chicken broth (about 1/4 c) as needed for moisture.
  • When veggies are soft, add additional 1/4 c chicken broth to skillet. Stir. Add spinach and saute until wilted (about 3-5 minutes).
  • Add shredded chicken back into skillet. Stir until mixed with veggies.
  • In a separate bowl, whisk 1/4 c chicken broth with 1/4 c Greek yogurt. After it's well-blended, add the yogurt mixture to the chicken and spinach and stir.
  • Spoon about 1/3 c chicken mixture down the center of a tortilla. Add a generous pinch of cheese on top of the chicken mixture.
  • Roll tortilla (like a taco) and place the seam side down in a lightly greased 9x13" pan.
  • Repeat for remaining 11 tortillas.
  • In the same skillet you used to prepare the chicken, melt 3 tbsp butter.
  • Once the butter is completely melted, add 3 tbsp flour and whisk immediately and constantly.
  • While continuously whisking, slowly add 1 1/2 c chicken broth and continue whisking until all of the lumps of flour dissolve (maybe about a minute).
  • Add 1/2 c heavy cream and whisk.
  • Add 1 c plain Greek yogurt and whisk.
  • Add 2 tsp cumin and chiles (do not drain the can) and stir creamy mixture until well-blended.
  • Add 3/4 c cheese and stir. Pour cream mixture evenly over wrapped tortillas in the pan.
  • Sprinkle the top with the remaining cheese.
  • Bake for 30 minutes.
  • Remove from oven, allow to cool for a few minutes, and enjoy!

 

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating