Spinach, Chicken and Cheese Enchiladas with Jalapeño Cream Cheese Sauce
Rich, creamy and cheesy enchiladas packed with juicy rotisserie chicken, vibrant spinach, and a mild spicy kick from jalapeño cream cheese sauce—your next weeknight winner done fast with pressure cooker ease.
Equipment
- 1 Mixing bowl Large
- 1 Saucepan Medium
- 1 Baking dish 9x13 casserole
Ingredients
Main ingredients
- 2 cups Cooked chicken shredded
- 2 cups Fresh spinach chopped
- 1 cup Monterey Jack cheese shredded
- 1 cup Cheddar cheese shredded
- 8 Flour tortillas small
- 2 tablespoons Butter
- 2 tablespoons All-purpose flour
- 1 cup Milk
- 4 ounces Cream cheese softened
- 1 Jalapeño finely chopped
- ½ teaspoon Garlic powder
- ½ teaspoon Onion powder
- Salt and pepper to taste
- Fresh cilantro chopped, for garnish
Instructions
Instructions
- Preheat oven to 375°F. Prepare a baking dish by lightly spraying with non-stick spray.
- In a large bowl, mix the shredded chicken, chopped spinach, and half the shredded cheeses. Set aside.
- In a saucepan over medium heat, melt the butter. Add the flour and cook for 1 minute, stirring continuously.
- Slowly whisk in the milk and cook until slightly thickened. Add the cream cheese, jalapeño, garlic powder, onion powder, salt, and pepper. Stir until smooth.
- Spread a small amount of sauce in the bottom of the baking dish.
- Fill each tortilla with the chicken-spinach-cheese mix, roll tightly, and place seam side down in the dish.
- Pour remaining cream cheese sauce evenly over the rolled tortillas.
- Sprinkle the remaining cheeses over the top.
- Bake for 25–30 minutes until cheese is bubbly and edges are lightly browned.
- Garnish with chopped fresh cilantro and serve hot.
Notes
If you're short on time, use rotisserie chicken and pre-shredded cheese. For a vegetarian version, skip the chicken and add more veggies. Warm tortillas slightly before rolling to prevent cracking.