Chicken & Spinach Enchiladas

Enchiladas originated in ancient Mesoamerica with the Mayan and Aztec civilizations, evolving from simple corn tortillas dipped in chili sauce and filled with fish or beans, later evolving under Spanish influence to include meats, cheese, and new sauces, becoming a staple and culturally significant dish in Mexico. The word “enchilada” (meaning “in chili”) appeared in print in 1885, deriving from the Spanish verb enchilar (to add chili).

I made some chicken and spinach enchiladas and topped them with the chipotle cream sauce, the same sauce I used for my hongos en chipotle. Hongos en Chipotle I was looking for a new sauce to make and ended up making the hongos as well. Many people, and restaurants for that matter, make enchiladas with just one thing inside, but I like stuff in my stuff, so I made my filling with chicken, spinach, garlic and shallots. Larry and I also prefer flour tortillas to corn tortillas, though we eat both.

Chicken & Spinach Enchiladas

Enchiladas today can be filled with anything and topped with a wide variety of sauces. Some people like corn tortillas and some people like flour. Your can roll them, as they are most often done, or you can layer them, which I like to do as well. There are no rules really. They lend themselves to the limits of your imagination.

1 – 1 1/2 lbs cooked, shredded chicken

4-5 cups fresh baby spinach, stems removed, chopped roughly

1 large shallot,chopped

1 TBSP garlic

salt & pepper to taste

corn or flour tortillas – your choice

olive oil

sauce – your choice, canned or homemade

shredded cheese – your choice

green onions, sliced

cilantro, chopped

Preheat the oven to 375* F or 191*C.

Spray a 9×13 baking dish with cooking spray.

Cook the spinach, shallots, garlic and seasonings in a hot skillet with olive oil for about 5 minutes, stirring constantly.

Mix together with the shredded chicken. I also added some Peruvian peppers too.

Add a little sauce to the bottom of the prepared baking dish and spread evenly. Heat the tortillas just long enough to make them pliable, then dip in a little sauce, fill with the filling and roll. Repeat until all the tortillas are filled. Pack them in tightly together.

Add a generous amount of sauce on top, then cover with the cheese you are using. Cover with aluminum foil and bake for about 30-40 minutes, or until the internal temperature gets to about 160-165*F, the cheese is completely melted, and the tortillas are nice and soft.

Top with the green onions, cilantro, and whatever other toppings you might like, such as chopped tomatoes and/or sliced olives. !Desfruitar! Enjoy. I served mine with my black-eyed pea salad Keeping Our New Year’s Traditions with a little rice, and my hongos en chipotle. I topped mine with avocado slices, and Larry added sour cream.

Have a great day and make everyday great. Happy New Year. May 2026 be filled with happiness, good health and prosperity for all. ‘Til next time.