Chicken Enchiladas

chicken enchiladasTraditionally, enchiladas are soft tortillas dipped in salsa, filled, and then baked.

In my version, chopped tomatoes mix with spinach and jalapeño to make a savory “salsa” on the inside. Enchiladas are a great dish to make-ahead dish that can be gently warmed before serving.

Serves 4

Chicken Enchiladas

Rating: 51

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 8 enchiladas

Serving Size: 2 filled enchiladas

Calories per serving: 440 calories

Fat per serving: 17 g fat (8g saturated)

Chicken Enchiladas


  • 1 tablespoon olive oil
  • 1 small yellow or white onion, chopped
  • 1 large jalapeño, seeded and chopped
  • 1 large clove garlic, chopped
  • 2 15-ounce cans low-sodium diced tomatoes
  • 1 4-ounce can chopped green chile peppers
  • 2 6-ounce chicken breasts, cooked, thinly sliced
  • 1/2 teaspoon oregano
  • 2 cups baby spinach leaves
  • 2 cups shredded part-skim mozzarella cheese
  • 8 small whole grain or corn tortillas


  • Set out a 8X12 baking dish. Preheat the oven to 400° F.
  • Heat a large skillet over medium-high heat. Add olive oil. When oil is hot add the onion, jalapeño, and garlic. Cook 7 to 8 minutes, stirring occasionally, until the onions begin to soften but does not turn brown. Add the tomatoes along with their juices, can chopped green chili peppers, chicken, and oregano. Cook 2 to 3 minutes more, stirring often until the chicken is cooked through. Stir in the spinach and cook 1 minute more to wilt.
  • Wrap ½ cup of the chicken mixture in each tortilla. Lay the tortillas seam-side down in the baking dish. Spoon the remaining tomato sauce from the skillet around the tortillas. Sprinkle the tops of the tortillas with the cheese and bake 20 to 25 minutes until the cheese is melted and the tortillas are warm.
  • Bake 10 to 15 minutes uncovered until the cheese begins to brown and the filling is warm. Serve immediately.

Nutritional Stats Per Serving (2 enchilada): 440 calories, 37 g protein, 33 g carbohydrates, 17 g fat (8g saturated), 98 mg cholesterol, 5 g fiber, 802 mg sodium

Weight Watchers® Points Plus: 11

Make It A Meal: Goes well with Guacamole, Refried Beans with Turkey Bacon, Cinnamon Rice Pudding

Wine Pairings: Gewürztraminer, Rose


  1. Lori Babiar says:

    Great recipe! It is fantastic to find a meal so delicious and healthy too.

  2. The chicken enchiladas were a great potluck meal, my friends loved it,no leftovers!!

  3. Jericho says:

    These were a big hit with my family. My husband really enjoyed them as left-overs as well!

  4. mmmmm… this recipe became an instant favorite in our house.

    sometimes i add black beans when i put the chicken in.

    also i find it’s 10x easier to, instead of wrapping up the filling into the tortillas, i use them like lasagna noodles and layer the tortillas and filling.

  5. I’m going to try this recipe tonight! My Mom (who was from Texas), also taught me the tortilla layering trick. We always called this “tortilla pie”, when she made the enchilada’s this way. We love mexican food, especially in the winter when it’s cold and rainy, it’s nice to have a recipe that’s not so loaded in regular cheese & sour cream. No guilt!

  6. I was wondering if you have the nutrition information posted somewhere on these recipes.

  7. Oh boy, another winner. We had these with vegetarian refried beans on the side, yum. I really loved the spinach! My mouth is watering just thinking about it again.

  8. The Texas Peach says:

    These enchiladas are very tasty. My husband loved them. I paired them with your Refried Beans with Turkey Bacon recipe, and it was a fantastic meal.

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