These Chicken and Spinach Enchiladas are an easy Mexican inspired meal perfect for weeknights. The filling comes together quickly and includes shredded chicken, spinach, goat cheese, and Monterey Jack cheese. They had the perfect amount of flavor and spice for me and Evan. If you want a bit more kick, you can always substitute Pepper Jack for the Monterey Jack cheese.
This recipe is enough for two 9×13 inch baking dishes. I cooked one the day I prepared the enchiladas and refrigerated the other for the next day. If you are baking this from the refrigerator, add about 10-15 minutes to the cooking time. Don’t refrigerate for longer than a day or two. They can also be frozen without the toppings. Just add the salsa verde and Monterey Jack right before baking.
Chicken and Spinach Enchiladas
Adapted from In Sock Monkey Slippers
2 tablespoons vegetable oil or butter.
3 cups shredded and cooked chicken
3 cups (~8 ounces) finely chopped fresh baby spinach
4 ounces goat cheese, room temperature
3 cups finely shredded Monterey Jack cheese
1/2 teaspoon sea salt
4 cups salsa verde, divided
2 cups shredded Monterey Jack cheese, divided
3 green onions, thinly sliced (optional)
Chopped Cilantro (optional)
Preheat oven to 375 degrees F. Lightly grease 2 9×13 inch baking dishes with oil or butter.
In a large bowl, toss chicken and spinach. Mix in the goat cheese, Monterey Jack, and salt until combined.
Place 1 flour tortilla on work surface. Spread about 2 tablespoons of the filling in a line right below the center of the tortilla. Tightly roll up and place seam side down in prepared baking dish. Repeat with remaining tortillas and filling, placing side by side in baking dish.
Evenly top one baking dish with 2 cups salsa, then 1 cup cheese. Repeat with other baking dish.
Bake in preheated oven until cheese is bubbly and melted, 20-25 minutes. Top with sliced green onions and cilantro, if desired.