Chicken and Spinach Enchiladas with Sour Cream Sauce
Chicken and Spinach Enchiladas with Sour Cream Sauce is a comforting, creamy, and flavor-packed dish that brings a refreshing twist to classic enchiladas. Filled with tender chicken, sautéed spinach, and cheese, then smothered in a rich sour cream sauce, this meal is ideal for cozy family dinners or potluck gatherings. It’s satisfying, wholesome, and sure to please a crowd.
History and Origins
While traditional enchiladas originate from Mexico and typically use red or green chile-based sauces, American-style enchiladas have evolved to include a variety of rich and creamy adaptations. The sour cream-based white sauce is a Tex-Mex innovation, often seen in Southwestern U.S. cooking. This variation, combined with spinach and chicken, offers a lighter and slightly healthier twist on the usual beef-and-cheese-heavy enchiladas, blending Mexican roots with modern American culinary trends.
Chicken and Spinach Enchiladas with Sour Cream Sauce Recipe
A creamy, cheesy, and wholesome enchilada dish perfect for weeknight dinners.
Ingredients Table
| Ingredient | Quantity |
|---|---|
| Shredded cooked chicken breast | 2 cups |
| Fresh spinach (roughly chopped) | 3 cups (or 5 oz) |
| Garlic (minced) | 2 cloves |
| Onion (finely chopped) | ½ medium |
| Olive oil | 1 tbsp |
| Shredded Monterey Jack cheese | 2 cups |
| Flour tortillas (medium) | 8 |
| Sour cream | 1½ cups |
| Chicken broth | 1 cup |
| Butter | 2 tbsp |
| All-purpose flour | 2 tbsp |
| Ground cumin | 1 tsp |
| Salt & pepper | To taste |
| Fresh cilantro (chopped, for garnish) | Optional |
Nutrition Information (Per Serving, Approximate)
| Nutrient | Amount |
|---|---|
| Calories | 410 kcal |
| Protein | 28g |
| Fat | 24g |
| Saturated Fat | 11g |
| Carbohydrates | 22g |
| Fiber | 2g |
| Sugar | 4g |
| Sodium | 670mg |
| Cholesterol | 80mg |
Instructions
1: Sauté the Filling
- Heat olive oil in a pan over medium heat. Add onions and garlic, cooking until softened.
- Add chopped spinach and sauté until wilted. Stir in the shredded chicken and 1 cup of cheese. Mix well and remove from heat.
2: Prepare the Sour Cream Sauce
- In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute.
- Slowly add chicken broth while whisking to prevent lumps. Let simmer until thickened.
- Reduce heat, stir in sour cream and cumin, then season with salt and pepper. Do not boil. Remove from heat once smooth.
3: Assemble the Enchiladas
- Preheat oven to 375°F (190°C).
- Fill each tortilla with the chicken-spinach mixture. Roll tightly and place seam-side down in a greased 9×13″ baking dish.
4: Top and Bake
- Pour the sour cream sauce evenly over the enchiladas. Sprinkle remaining cheese on top.
- Cover with foil and bake for 20 minutes. Remove foil and bake another 10 minutes until bubbly and golden.
5: Garnish and Serve
- Sprinkle with chopped cilantro before serving if desired.
Storage Instructions
- Refrigerator: Store leftovers in an airtight container for up to 3–4 days.
- Freezer: Freeze assembled, uncooked enchiladas tightly wrapped in foil for up to 2 months. Bake from frozen or thaw overnight in the fridge before reheating.
- Reheating: Reheat in the oven at 350°F until warmed through or microwave individual portions.
Additional Information
- Low-Carb Option: Substitute low-carb tortillas or wrap in blanched cabbage leaves.
- Make-Ahead: Assemble enchiladas ahead of time and refrigerate. Add sauce just before baking.
- Meat-Free Variation: Replace chicken with black beans or mushrooms for a vegetarian version.
Advantages
| Pros | Cons |
|---|---|
| Creamy, comforting flavor | High in saturated fat |
| Easy to prep ahead | May not suit dairy-free diets |
| Family-friendly | Requires multiple cooking steps |
| Customizable with various fillings | Not ideal for gluten-free diets unless modified |
| Freezer-friendly | Needs oven time for reheating |
FAQs
Yes. Thaw and drain thoroughly before adding to the filling to avoid excess moisture.
Absolutely. Try cheddar, pepper jack, or a Mexican blend for different flavors.
Yes—use gluten-free tortillas and a gluten-free flour substitute for the sauce.
Yes. Bell peppers, mushrooms, or zucchini make great additions.
Conclusion
Chicken and Spinach Enchiladas with Sour Cream Sauce is a creamy, comforting, and satisfying dish that combines wholesome ingredients with indulgent flavor. It’s perfect for family dinners, meal prep, or a potluck favorite. With the perfect balance of protein, dairy, and veggies, this Tex-Mex-inspired recipe is sure to become a staple in your home.
