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saucy cheese-topped chicken enchiladas in a baking dish with one scooped onto a plate, wide horizontal shot, melted cheese and cilantro garnish, warm natural light, shallow depth of field, landscape orientation

Cream Cheese and Spinach Stuffed Chicken Enchiladas

Tortillas rolled with spinach chicken, then baked with red enchilada sauce.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 3 cups cooked chicken shredded
  • 8 oz cream cheese softened
  • 2 cups fresh spinach chopped
  • 10 flour tortillas
  • 2 cups enchilada sauce
  • 2 cups shredded Mexican cheese

Method
 

  1. Heat oven to 375F and spread a thin layer of enchilada sauce in a baking dish.
  2. Mix shredded chicken, cream cheese, spinach, and half the cheese.
  3. Spoon the filling onto each tortilla, roll up, and place seam-side down in the dish.
  4. Pour the remaining enchilada sauce over the top and sprinkle with the rest of the cheese.
  5. Bake 22 to 25 minutes until bubbly and the cheese is melted.
  6. Let stand 5 minutes before serving.

Notes

Warm the tortillas for 10 seconds so they roll without cracking.