Creamy Chicken & Spinach Enchilada Casserole uses leftover chicken and canned sauce to get a quick start on a delicious dinner.
Easy Chicken and Spinach Enchiladas
I'm just going to say it. I love chicken enchiladas, but I'm a lazy enchilada maker. My corn tortillas end up splitting and I like lots of filling, so I overfill the ones that don't break.
Long ago I gave up the effort and started making this enchilada casserole instead. Easy, peasy enchiladas loaded with filling and melty cheese.
I like to use canned green enchilada sauce but use tomatillo salsa, green salsa, or red enchilada sauce if that's what your family likes.
This easy recipe takes very little prep time especially if you have leftover chicken or a rotisserie chicken to use.
Ingredients for Creamy Chicken and Spinach Enchilada Casserole
- Green Enchilada Sauce, divided - The brand I used is our favorite, but use red sauce or make homemade if you like.
- Cream Cheese, soft - Adds creaminess to the sauce.
- Corn Tortillas - Our local Hispanic store makes these fresh weekly, but store bought is fine.
- Cooked Chicken - Leftover chicken breast or store-bought rotisserie chicken.
- Fresh Baby Spinach - Bring on the healthy food.
- Yellow Onion, minced - Another layer of flavor.
- Shredded Cheese - I used cheddar cheese and mozzarella cheese.
- Toppings - Sour Cream, Olives, Green Onions, fresh cilantro, lime juice.
How to Make Creamy Chicken and Spinach Enchilada Casserole
- Preheat oven to 375 degrees F and spray 9x13 pan with cooking spray.
- Spread a thin layer of enchilada sauce on the bottom of the baking dish.
- Pour the remaining enchilada sauce into a medium bowl and stir in soft cream cheese until no lumps remain.
- Place corn tortillas in a single layer on top of the enchilada sauce. Tear a tortilla in half to fill in any gaps.
- Top tortillas with a layer of shredded chicken, fresh spinach, onions, and cheese.
- Pour about ⅓ of the cream cheese/enchilada sauce on top of the chicken mixture.
- Repeat layers until your casserole dish is full. End with a layer of corn tortillas and cream cheese/enchilada sauce. Be sure to cover the tortillas completely with sauce. Sprinkle the top of the enchiladas with a final layer of cheese.
- Bake until bubbly and heated through.
- Top with sour cream, olives, green onions, cilantro, diced tomatoes, etc.
Hint: Cover the casserole with aluminum foil if it starts to get too brown before heating through.
Substitutions and Variations for Enchilada Casserole
- Spicy - add chopped jalapenos, chili powder, or chili pepper flakes to amp up the heat and flavor
- Cheesy - mix up the cheeses. Consider Colby Jack, Monterey Jack, or pepper jack.
- Mix Up the Meat - Use ground turkey, ground chicken, or ground pork in your enchiladas
- Add Mexican Rice - add cooked Mexican rice into your layers for more flavors
- Add Black Beans - rinse and drain a can of black beans to sprinkle in with the chicken or replace the chicken for a vegetarian enchiladas recipe
- Use Flour Tortillas - Enchiladas with flour tortillas work well in this recipe
- Add a can of Rotel Tomatoes for tomato flavor
- Add a can of Green Chiles for more chili flavor
Crockpot Creamy Chicken & Spinach Enchilada Recipe
Build enchilada casserole inside the Crockpot and cook on low until heated through. 3-4 hours. Use a crockpot liner to make clean-up easier.
Storing Creamy Chicken & Spinach Enchilada Casserole
Store in an airtight container in the fridge for 3-5 days. For meal prep use, stores well in individual containers.
Top Tip
Hot Jalapenos or Mild?
The heat of the jalapenos is in the membranes and seeds of fresh jalapenos. Adjust the heat in fresh jalapenos by controlling the amount of white membrane and seeds you eat. If you want more heat, leave them in. Less heat? Take them out.
Related
Looking for other recipes for a fast dinner with delicious Mexican flavors to try? Try Mexican Mac and Cheese or one of these:
Do you love casseroles?
So many recipes to try and so few days! Give one of these a try and let us know what you think.
DID YOU TRY THIS RECIPE?
Lastly, if you made the Creamy Chicken & Spinach Enchilada Casserole following this recipe, please let me know how you liked it by leaving a comment and/or giving a rating!
I love hearing from you! I'll do my best to respond to each comment.
And of course, if you do make this recipe, tag @laughingroostereats on Instagram and hashtag it #laughingroostereats! Seeing your photos is our favorite thing!
FOOD SAFETY
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat or eggs
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
See more guidelines at USDA.gov.
Creamy Chicken & Spinach Enchilada Casserole
Ingredients
- 28 ounces Green Enchilada Sauce divided
- 8 ounces Cream Cheese soft
- 12 tortillas Corn Tortillas
- 3 cups Cooked Chicken
- 3 cups Fresh Baby Spinach
- ½ small Yellow Onion minced
- 3 cups Shredded Cheese
- Toppings - Sour Cream Olives, Green Onions, fresh cilantro, lime juice
Instructions
- Preheat oven to 375 degrees F and spray 9x13 pan with cooking spray.
- Spread a thin layer of enchilada sauce on the bottom of the baking dish.28 ounces Green Enchilada Sauce
- In a medium bowl, stir soft cream cheese until no lumps remain and slowly add the remaining enchilada sauce to prevent lumps.28 ounces Green Enchilada Sauce, 8 ounces Cream Cheese
- Place corn tortillas in a single layer on top of the enchilada sauce. Tear a tortilla in half to fill in any gaps.12 tortillas Corn Tortillas
- Top tortillas with a layer of shredded chicken, fresh spinach, onions, and cheese.3 cups Cooked Chicken, 3 cups Fresh Baby Spinach, ½ small Yellow Onion, 3 cups Shredded Cheese
- Pour about ⅓ of the cream cheese/enchilada sauce on top of the chicken mixture.
- Repeat layers until your casserole dish is full. End with a layer of corn tortillas and cream cheese/enchilada sauce. Be sure to cover the tortillas completely with sauce. Sprinkle the top of the enchiladas with a final layer of cheese.
- Bake for 25 minutes or until bubbly and heated through. Remember, ovens vary.
- Top with sour cream, olives, green onions, cilantro, diced tomatoes, jalapenos, etc.Toppings - Sour Cream
TH says
So good!!
Wyckoff Tricia says
So creamy and very flavorful. I love that it adds that not of spinach for a healthier meal. It's a great way to sneak in some veggies!
Chuckie says
Shhhh.... don't tell the kids. 😉 So glad you enjoyed this one. We do, too!