This recipe is a subscriber favorite and a meal planning dream. Monday night’s roasted chicken becomes Wednesday night’s enchiladas. If you’ve ever subscribed to The Fresh 20, you know we don’t repeat recipes. These Chicken Enchiladas were originally included in a Classic meal plan, and it’s still in rotation in my house and in the kitchens of our subscribers as an all-time favorite.
Simple to prepare and easy to perfect, these warm, cheesy and satisfying chicken enchiladas are sure to be devoured. We eat these at least once a month!
Mexican Comfort Food at Home
Homemade enchilada sauce is literally the secret sauce. Once you try it and realize how easy it can be to make in your own kitchen, you’ll never settle for store-bought again. Another favorite meal prep tip? Make a double batch and freeze half for your next Mexican night! Let it come to room temp, then pour into glass jars or freezer safe containers for storing.
I’ve hidden spinach in these enchiladas for years and my kids see it, but they don’t even mind it because of the tangy, warm spice of this homemade enchilada sauce. Oh, and that melty, gooey enchilad-y cheese doesn’t hurt either.
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Chicken Enchiladas Recipe
Corn tortilla enchiladas slathered with homemade sauce, then filled with chicken and spinach and topped with cheese are a family favorite sure to satisfy any Mexican craving!
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Corn tortillas slathered with our simple, homemade enchilada sauce, then filled with chicken and spinach and topped with cheese, baked to perfection.
2 teaspoons olive oil
8ounces baby spinach leaves (6
1/4cup tomato paste
1 teaspoon ground cumin
1 teaspoon dried oregano
1 garlic clove, minced
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
3 Tablespoons olive oil
1/4cup arrowroot or cornstarch
2 Tablespoons mild chili powder
3 1/2cups gluten free low sodium
chicken broth, warmed
3cups roasted chicken, shredded
1 1/2cups Monterey jack cheese,
12 (6”) organic corn tortillas
Heat a large, nonstick sauté pan over medium heat and add 2 teaspoons oil. Once the oil is hot, add spinach and cook until wilted and most of the moisture has cooked out, about 4 – 6 minutes.
Remove the spinach from the pan and set aside on a plate lined with paper towels to absorb any remaining moisture. Once cooled give it a rough chop.
Preheat oven to 400 °F. Lightly oil a 9×13 baking dish and set aside.
In a small bowl, mix tomato paste, cumin, oregano, garlic, salt, and pepper; stir to combine and set aside.
Heat a large, nonstick sauté pan over medium heat. Add 3 Tablespoons oil, whole wheat flour, and chili powder; stir to combine until it becomes a thick paste. Add in tomato paste mixture and stir to combine.
Slowly add in hot broth while whisking to dissolve the flour mixture. Continue whisking while adding in all the broth.
Reduce heat to a simmer and cook for 10 minutes. Remove from the heat and allow to cool slightly.
In a medium bowl, combine chicken, cooked spinach, 1 cup of cheese, and 1 cup of sauce.
Stack tortillas and wrap in damp paper towels or a clean dish towel; microwave on high until warm.
Spoon 1 cup of enchilada sauce on the bottom of the prepared baking dish.
Fill each tortilla with a heaping ¼ cup of filling; roll up tightly and arrange, seam side down, in prepared baking dish.
Pour remaining sauce over the top of the enchiladas and sprinkle with remaining ½ cup of cheese.
Cover with foil and place into the preheated oven for 10 minutes. Remove the foil and bake uncovered for 5 additional minutes to melt the cheese. Serve 2 enchiladas per person with a side of sliced mango.