Chicken and Spinach Enchiladas (Easy)

When it’s Mother’s Day and you are a dog mom, you celebrate by making a recipe you have been craving!

Two years ago when I moved into my home in Chapel Hill, my neighbor across the street dropped off enchiladas and were they GOOD. After literally two years has gone by…the neighbor and I get to talking yesterday and those enchiladas get brought up…I was like PLEASE share that recipe with me and she was so kind to do so! 🙂

So whether you are simply craving Tex Mex, looking for something you can share with your family/friends or make ahead and freeze…this is the recipe to make. Super easy and full of pure yumminess!

Find the full recipe below or here.


  • 1 (10-oz.) package frozen chopped spinach, thawed
  • 1 (16-oz.) jar medium salsa with cilantro, divided
  • 2 (10-oz.) cans enchilada sauce
  • 1 (8-oz.) package cream cheese*
  • 2 1/2 cups shredded or chopped roasted chicken
  • 10 (7- to 8-inch) flour tortillas
  • 1 (8-oz.) package shredded Mexican four-cheese blend


Step 1

Drain spinach well, pressing between paper towels. Set aside.

Step 2

Stir together 1/4 cup salsa and enchilada sauce, and set aside.

Step 3

Microwave cream cheese in a medium microwave-safe bowl at HIGH 1 minute or until very soft. Add spinach, chicken, and remaining salsa, and stir until blended.

Step 4

Spoon a heaping 1/3 cupful chicken mixture down center of each tortilla. Roll up tortillas, and place, seam sides down, in a lightly greased 13- x 9-inch baking dish. Pour enchilada sauce mixture evenly over top of rolled tortillas; sprinkle with shredded cheese.

Step 5

Bake at 350° for 30 minutes or until bubbly. Let stand 5 minutes. Serve with desired toppings.

If you are a mom, I hope you have had a wonderful day celebrating because YOU deserve it! 🙂

Author: kelseyhargens

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