Chicken Enchiladas

Chicken Enchiladas

Traditionally, enchiladas are soft tortillas dipped in salsa, filled, and then baked. In my version, chopped tomatoes mix with spinach and jalapeño to make a savory “salsa” on the inside. Enchiladas are a great dish to make-ahead dish that can be gently warmed before serving.

Serves 4


1 tablespoon olive oil
1 small yellow or white onion, chopped
1 large jalapeño, seeded and chopped
1 large clove garlic, chopped
1 15-ounce can chopped tomatoes
1 4-ounce can chopped green chile peppers
2 cups baby spinach leaves
2 6-ounce chicken breasts, cooked, thinly sliced
1/2 teaspoon oregano
1/2 teaspoons salt
1/4 cup reduced-fat sour cream
2 cups shredded part-skim mozarella cheese
8 small whole grain flour tortillas
non-stick cooking spray


Coat a 8X12 baking dish with cooking spray. Set aside. Preheat the oven to 400° F. Heat a large skillet over medium-high heat. Add olive oil. When oil is hot add the onion, jalapeño, and garlic. Cook 7-8 minutes, stirring occasionally, until the onions begin to soften but does not turn brown. Add the tomatoes along with their juices, spinach, chicken, oregano, and salt. Stir until the tomato juice coats the chicken and spinach.

Wrap 1/2 cup of the chicken mixture in each tortilla. Lay the tortillas seam-side down in the baking dish. Spoon the sour cream over the tops of the tortillas and sprinkle with cheese. Bake 10 to 15 minutes uncovered until the cheese begins to brown and the filling is warm. Serve immediately.

Nutritional Stats Per Serving (1 1/2 enchilada)

290 calories, 29 g protein, 22 g carbohydrates, 15 g fat (5g saturated), 65 mg cholesterol, 12 g fiber, 663 mg sodium

Make It A Meal

Wine Pairings

Gewürztraminer, Rose

9 responses to Chicken Enchiladas

  1. Great recipe! It is fantastic to find a meal so delicious and healthy too.

  2. The chicken enchiladas were a great potluck meal, my friends loved it,no leftovers!!

  3. These were a big hit with my family. My husband really enjoyed them as left-overs as well!

  4. mmmmm… this recipe became an instant favorite in our house.

    sometimes i add black beans when i put the chicken in.

    also i find it’s 10x easier to, instead of wrapping up the filling into the tortillas, i use them like lasagna noodles and layer the tortillas and filling.

  5. I’m going to try this recipe tonight! My Mom (who was from Texas), also taught me the tortilla layering trick. We always called this “tortilla pie”, when she made the enchilada’s this way. We love mexican food, especially in the winter when it’s cold and rainy, it’s nice to have a recipe that’s not so loaded in regular cheese & sour cream. No guilt!

  6. I was wondering if you have the nutrition information posted somewhere on these recipes.

  7. Oh boy, another winner. We had these with vegetarian refried beans on the side, yum. I really loved the spinach! My mouth is watering just thinking about it again.

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