Cheesy Chicken Enchiladas with Sauteed Greens
These enchiladas feature tender shredded chicken wrapped in soft tortillas, covered with a creamy tomato sauce, and baked until bubbling with golden cheese. Served with garlicky sautéed greens on the side, it’s a balanced and hearty meal that blends comfort and nutrition perfectly.
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Serves: 4
Ingredients
For the Enchiladas
2 cups cooked shredded chicken
8 small flour or corn tortillas
1 ½ cups shredded mozzarella or Monterey Jack cheese
½ cup crumbled feta or queso fresco
1 small onion, finely chopped
2 garlic cloves, minced
1 cup bell peppers, finely chopped
2 tbsp olive oil
Salt and pepper, to taste
½ tsp paprika
½ tsp cumin
¼ tsp oregano
For the Enchilada Sauce
2 tbsp olive oil
2 tbsp all-purpose flour
1 ½ cups tomato sauce or crushed tomatoes
1 cup low-sodium chicken broth
1 tsp smoked paprika
½ tsp cumin
½ tsp chili powder
Salt and pepper, to taste
¼ cup Greek yogurt or light cream
For the Sauteed Greens
2 cups baby spinach or kale
1 garlic clove, sliced
1 tbsp olive oil
Pinch of salt and lemon juice
Instructions
Step 1: Make the Sauce
Heat olive oil in a saucepan over medium heat.
Whisk in flour and cook for 1 minute to form a roux.
Slowly add tomato sauce and chicken broth while whisking to avoid lumps.
Stir in paprika, cumin, oregano, and a little salt and pepper.
Simmer for 5–7 minutes until slightly thickened, then whisk in Greek yogurt for a creamy finish.
Remove from heat and set aside.
Step 2: Prepare the Filling
In a skillet, heat 2 tbsp olive oil over medium heat.
Saute onion, garlic, and bell peppers until softened (4–5 minutes).
Add shredded chicken, paprika, cumin, salt, and pepper. Stir well.
Add ¼ cup of the enchilada sauce and ¼ cup of cheese to bind the filling. Mix until warm.
Step 3: Assemble the Enchiladas
Preheat oven to 375°F (190°C).
Spread ½ cup of enchilada sauce on the bottom of a baking dish.
Fill each tortilla with about ¼ cup of the chicken mixture, roll it up, and place seam side down in the dish.
Pour remaining sauce over the rolled tortillas.
Top with remaining shredded cheese and feta (if using).
Step 4: Bake
Bake uncovered for 20–25 minutes, until cheese is bubbly and golden.
Let cool slightly before serving.
Step 5: Saute the Greens
While enchiladas bake, heat 1 tbsp olive oil in a pan.
Add garlic slices and saute until fragrant (30 seconds).
Add spinach or kale and cook until just wilted (2–3 minutes).
Season with salt and a squeeze of lemon juice.
Step 6: Serve
Plate two enchiladas per serving.
Add a side of sautéed greens.
Garnish with fresh herbs (like cilantro or parsley) and a drizzle of yogurt or sour cream if desired.
Notes & Tips
Cheese options: Mozzarella gives mild stretchiness; use cheddar or Monterey Jack for sharper flavor.
Make it lighter: Replace half the cheese with Greek yogurt in the filling for extra protein.
Add veggies: Mix roasted zucchini, mushrooms, or corn into the chicken filling for more texture.
Tortilla tip: Warm tortillas briefly in a dry pan before rolling to prevent cracking.
Frequently Asked Questions
Q: Can I make these ahead of time?
Yes — assemble, cover, and refrigerate for up to 24 hours. Bake when ready to serve.
Q: Can I freeze them?
Absolutely! Freeze the assembled unbaked enchiladas (without sauce) for up to 2 months. Add sauce and bake directly from frozen, adding 10 minutes to the cooking time.
Q: What can I use instead of chicken?
Try shredded turkey, sautéed mushrooms, or black beans for a vegetarian option.
Nutritional Information
Calories: ~540 kcal
Protein: 38g
Carbs: 42g
Fat: 22g
Fiber: 5g