Tangy Spinach Chicken Enchiladas are the perfect blend of savory and fresh flavors wrapped in warm tortillas. The creamy avocado sauce adds a delightful tanginess that elevates this dish to a whole new level. It's a comforting meal that brings a little zest to your dinner table, and it's easy enough for a weeknight dinner!
Let's break down what makes this dish so special. We start with olive oil to sauté the aromatics; it's a great neutral base that doesn't overpower the other flavors. The onion and garlic bring a savory depth to the filling. Fresh spinach adds a burst of nutrition and a slight earthiness that pairs well with the shredded chicken, which is the protein backbone of the dish. The spices—cumin, paprika, and black pepper—give the filling warmth and complexity.
The flour tortillas are our trusty vehicle for all that goodness, while Monterey Jack cheese melts beautifully on top, providing a creamy finish. The sour cream and avocado team up to form a luscious, tangy sauce infused with lime juice and fresh cilantro. A splash of chicken broth thins the sauce just enough to coat everything perfectly.
These enchiladas are delicious on their own, but you can serve them with a side of Mexican rice or a simple green salad for a complete meal. A few slices of lime on the side can add extra zing for those who love a citrusy touch. A cold, refreshing agua fresca or a light beer would pair nicely too.
Kick things off by preheating your oven to 375°F (190°C). While that's heating, grab a skillet and heat up your olive oil over medium heat. Toss in the diced onion and minced garlic, sautéing them until they're translucent and fragrant—about 3-4 minutes should do it.
Now, it's time to add in the chopped spinach. Stir it around until it's nicely wilted, then remove the skillet from the heat. Toss in the shredded chicken, cumin, paprika, and black pepper. Give everything a good mix so the flavors meld together beautifully.
Next, let's make that tangy sauce. In a bowl, mash up the avocado until smooth, then blend in sour cream, lime juice, chopped cilantro, and chicken broth. This mixture will be creamy and tangy—just the right balance for our enchiladas.
Warm the tortillas in the microwave for about 30 seconds to make them easy to handle. Now, fill each tortilla with the chicken-spinach mixture, roll them up snugly, and place them in a baking dish seam-side down.
Pour the avocado sauce evenly over the top, making sure each enchilada gets a good coating. Sprinkle the shredded Monterey Jack cheese over everything, then pop the dish into your preheated oven. Bake for 20-25 minutes, or until the cheese is melted and bubbly.
When they're done, serve your enchiladas hot, adding a sprinkle of fresh cilantro if you like.
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