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Green Chile & Spinach Chicken Enchiladas

5 from 1 vote
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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!