Craving something savory and satisfying with a bit of a kick? These Zesty Chicken & Spinach Enchiladas are a delightful combination of flavors and textures that will spice up your dinner routine. Perfect for any night of the week, this dish brings together tender chicken and fresh spinach, all wrapped in a comforting embrace of cheese and enchilada sauce.
Shredded cooked chicken is your protein-packed base, absorbing all the flavors. You can use rotisserie chicken for convenience. Olive oil helps sauté the onion, adding a subtle richness. Onion brings sweetness and depth to the filling, while spinach leaves add a pop of freshness and nutrients. Flour tortillas are the perfect vessel, soft yet sturdy enough to hold the filling. Monterey Jack cheese melts beautifully, providing a creamy backdrop to each bite. The enchilada sauce ties everything together with its tangy, slightly spicy profile. Sour cream adds a touch of tang and creaminess, balancing the spices. Cumin, salt, and black pepper round out the flavors, bringing warmth and a bit of heat.
Pair these enchiladas with a simple side of Mexican rice or a fresh avocado salad. A squeeze of lime over the top right before serving can really brighten up the dish. If you like heat, a few dashes of hot sauce can elevate the flavors. And don't forget a dollop of extra sour cream or guacamole for a creamy finish!
Start by preheating your oven to 375°F (190°C). This ensures it's hot and ready when your enchiladas are assembled. In a skillet, heat up a tablespoon of olive oil over medium heat. Once it's shimmering, toss in the chopped onion. Sauté it until it's translucent, which usually takes about 5 minutes. The aroma will be amazing! Add in the spinach leaves, stirring them around for about 2 minutes until they're wilted down.
Transfer the sautéed onions and spinach to a large bowl. Add the shredded chicken, 1 cup of cheese, sour cream, cumin, salt, and pepper. Mix everything together until well combined. Grab a flour tortilla and spoon a generous amount of the chicken mixture onto it. Roll it up tightly and place it seam side down in a baking dish. Repeat with the remaining tortillas and filling.
Pour the enchilada sauce over the rolled tortillas, spreading it out to cover them evenly. Sprinkle the remaining cheese on top. Pop the dish into your preheated oven and bake for about 20 minutes, keeping an eye out for when the cheese is melted and bubbly. Once done, serve them hot and enjoy the delightful combination of flavors.
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