Best Chicken and Spinach Enchiladas Verde

Here are my chicken and spinach enchiladas verde, with tender chunks of seasoned chicken, squeezed-dry spinach, melted jack cheese, and plenty of tangy salsa verde sauce.

These enchiladas are a weeknight favorite at our house because they’re filling, flavorful, and surprisingly easy to throw together. I always make a big batch so we have leftovers for lunch the next day—they taste even better reheated!

What Kind of Chicken Should I Use?

For these enchiladas, you can use boneless skinless chicken breasts, thighs, or even a mix of both depending on what you prefer. Chicken breasts are leaner and have a milder flavor, while thighs are a bit juicier and more forgiving if you accidentally overcook them. If you’re new to cooking chicken or want a foolproof result, I’d lean toward thighs since they stay moist and tender even if they cook a few extra minutes. Whichever you choose, just make sure to cut the chicken into roughly 2-inch pieces so it cooks evenly and shreds easily for stuffing into those tortillas.

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here are some options if you need to make changes:

• Chicken breasts or thighs: You can use all breasts, all thighs, or a mix – whatever you prefer. Thighs will be a bit juicier, while breasts are leaner. You could even use a rotisserie chicken to save time; just shred about 3-4 cups of meat.
• Frozen spinach: Fresh spinach works too – you’ll need about 1 pound. Just sauté it down until wilted and squeeze out the excess water before mixing it in. You could also try kale or Swiss chard if you want to switch things up.
• Monterey jack cheese: Feel free to use a Mexican cheese blend, pepper jack for extra kick, or even mild cheddar. Just stick with a good melting cheese.
• Flour tortillas: Corn tortillas are traditional for enchiladas, but you’ll need to warm them first so they don’t crack when rolling. You can also use whole wheat tortillas if that’s what you have.
• Jarred tomatillo salsa: If you can’t find tomatillo salsa (salsa verde), you can make a quick version by blending canned tomatillos with jalapeño, garlic, and cilantro. Green enchilada sauce from a can also works in a pinch.
• Jalapeño: Adjust the heat to your liking – use a poblano pepper for milder flavor, or add a serrano for more spice. You can also leave it out entirely if you’re sensitive to heat.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with enchiladas is skipping the step to warm the tortillas before rolling, which leads to cracked, torn tortillas that fall apart – wrap them in a damp paper towel and microwave for 30-45 seconds to make them pliable.

Another common error is forgetting to squeeze out all the water from the frozen spinach, and we mean really squeeze it – use a clean kitchen towel or several layers of paper towels and wring it out until barely any moisture remains, otherwise your filling will be watery and make the tortillas soggy.

Don’t overstuff your tortillas either, as tempting as it is – about 1/3 cup of filling per tortilla is plenty, and it makes rolling them much easier while preventing the enchiladas from bursting open during baking.

Finally, resist the urge to skip covering the dish for the first 20 minutes of baking, since this step keeps the tortillas from drying out and helps everything heat through evenly.

What to Serve With Chicken and Spinach Enchiladas Verde?

These enchiladas are pretty filling on their own, but I love serving them with some classic Mexican sides to round out the meal. A simple side of cilantro lime rice and refried beans or black beans makes it feel like a complete dinner. You can also add a fresh tomato salsa or pico de gallo on top for extra flavor, along with some sour cream and sliced avocado. If you want something lighter on the side, a crisp romaine salad with a squeeze of lime and a sprinkle of cotija cheese is perfect for balancing out the richness of the enchiladas.

Storage Instructions

Store: Leftover enchiladas keep really well in the fridge for up to 4 days. Just cover the baking dish tightly with foil or transfer individual portions to airtight containers. They actually taste even better the next day once all the flavors have had time to meld together!

Freeze: These enchiladas are perfect for freezing! You can freeze the whole pan before baking (just wrap it really well in plastic wrap and then foil) or freeze leftovers after baking. Either way, they’ll keep for up to 3 months in the freezer.

Reheat: To reheat, cover with foil and warm in a 350°F oven for about 20 minutes, or until heated through. If reheating from frozen, let them thaw in the fridge overnight first. You can also microwave individual portions for a quick lunch, though the oven keeps them from getting soggy.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 4000-4400
• Protein: 290-320 g
• Fat: 180-200 g
• Carbohydrates: 300-340 g

Ingredients

For the marinade:

• 1 jalapeño (seeded and roughly chopped)
• 3 garlic cloves (smashed)
• 1 large onion (cut into 1-inch chunks)
• 1 1/2 limes (juiced, about 3 tablespoons)
• 1 teaspoon lime zest
• 2 tbsp olive oil
• 2 tbsp water
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper

For the filling:

• 2 lb chicken breasts (cut into 1/2-inch cubes)
• 16 oz spinach (thawed and squeezed dry)
• 10 oz jack cheese (shredded, about 2.5 cups)
• 1 teaspoon ground cumin
• 2 tablespoons chicken stock (to keep filling moist)

For assembly and garnishing:

• 12 corn or flour tortillas (warmed)
• 2 1/2 cups salsa verde (such as Herdez)
• 8 oz jack cheese (shredded for topping)
• 1/4 cup fresh cilantro (chopped)
• 1/2 medium red onion (finely diced)

Step 1: Prepare the Marinade and Marinate the Chicken

• 1 jalapeño
• 3 garlic cloves
• 1 large onion
• 1 1/2 limes
• 1 teaspoon lime zest
• 2 tbsp olive oil
• 2 tbsp water
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• 2 lb chicken breasts

Combine the jalapeño, garlic, and onion chunks in a food processor and pulse until roughly chopped.

Add the lime juice, lime zest, olive oil, water, salt, and black pepper, then blend until you have a chunky marinade with visible texture.

Place the cubed chicken breasts in a bowl or resealable container, pour the marinade over, and toss to coat evenly.

Cover and refrigerate for at least 2 hours (or up to 8 hours for deeper flavor).

The acid from the lime juice will gently tenderize the chicken while the aromatics infuse it with bright, complex flavors.

Step 2: Prepare the Filling Components

• 16 oz spinach
• 10 oz jack cheese
• 2 1/2 cups salsa verde
• 8 oz jack cheese
• 1/4 cup fresh cilantro
• 1/2 medium red onion

While the chicken marinates, place the thawed spinach in a clean kitchen towel or cheesecloth and squeeze out all excess moisture—this step is crucial to prevent a watery filling and soggy enchiladas.

Measure out the shredded jack cheese for the filling, the salsa verde, and the topping cheese so everything is ready to assemble.

Chop the fresh cilantro and finely dice the red onion, then set aside for garnish.

Step 3: Cook and Shred the Marinated Chicken

• marinated chicken from Step 1
• 1 teaspoon ground cumin

Heat a large skillet over medium-high heat.

Working in batches to avoid crowding the pan, cook the marinated chicken pieces for 5-7 minutes per side until golden and cooked through (the internal temperature should reach 165°F).

I like to let the first side develop a nice golden crust before flipping—this adds deeper flavor to the filling.

Transfer the cooked chicken to a cutting board and let it cool for about 10 minutes, then shred it into bite-sized pieces using two forks or your hands.

Step 4: Combine the Filling

• shredded chicken from Step 3
• squeezed spinach from Step 2
• 10 oz jack cheese
• 1 teaspoon ground cumin
• 2 tablespoons chicken stock

In a large bowl, mix the shredded chicken from Step 3 with the squeezed dry spinach from Step 2, half of the jack cheese (about 1 1/4 cups), the ground cumin, and the chicken stock.

The stock helps keep the filling moist so the enchiladas don’t dry out during baking.

Stir until well combined and taste for seasoning—adjust salt and pepper if needed.

Set the filling aside.

Step 5: Assemble and Prepare for Baking

• 12 corn or flour tortillas
• 2 1/2 cups salsa verde
• filling mixture from Step 4

Preheat your oven to 375°F.

Warm the tortillas in the microwave (wrapped in a damp paper towel for 30-45 seconds) to make them pliable and easy to roll.

Spread about 1/2 cup of the salsa verde evenly across the bottom of a 9×13 inch baking dish.

Working with one tortilla at a time, place about 3 tablespoons of the filling mixture from Step 4 down the center, roll it tightly, and place it seam-side down in the prepared dish.

Repeat with all tortillas, arranging them snugly in a single layer.

Step 6: Cover with Sauce and Cheese, Then Bake

• assembled enchiladas from Step 5
• remaining salsa verde
• 8 oz jack cheese

Pour the remaining salsa verde evenly over the rolled enchiladas, then sprinkle the reserved 8 oz of shredded jack cheese over the top.

Cover the dish tightly with aluminum foil and bake for 20 minutes.

I like to tent the foil loosely rather than sealing it completely—this helps the cheese melt evenly without steaming the tortillas.

After 20 minutes, carefully remove the foil and bake uncovered for another 15-20 minutes until the cheese is bubbly and beginning to brown at the edges.

Step 7: Rest and Serve

• baked enchiladas from Step 6
• cilantro from Step 2
• red onion from Step 2

Remove the enchiladas from the oven and let them rest for 5 minutes before serving—this allows the sauce to set slightly and makes plating cleaner.

Garnish generously with the fresh cilantro and finely diced red onion from Step 2 for brightness and texture contrast.

Serve warm with extra salsa verde and sour cream on the side if desired.

Best Chicken and Spinach Enchiladas Verde

Delicious Best Chicken and Spinach Enchiladas Verde recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 7 minutes mins

Servings: 6 servings

Calories: 4200

Ingredients Method

Ingredients

  

For the marinade

• 1 jalapeño (seeded and roughly chopped)
• 3 garlic cloves (smashed)
• 1 large onion (cut into 1-inch chunks)
• 1 1/2 limes (juiced, about 3 tablespoons)
• 1 teaspoon lime zest
• 2 tbsp olive oil
• 2 tbsp water
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper

For the filling

• 2 lb chicken breasts (cut into 1/2-inch cubes)
• 16 oz spinach (thawed and squeezed dry)
• 10 oz jack cheese (shredded, about 2.5 cups)
• 1 teaspoon ground cumin
• 2 tablespoons chicken stock (to keep filling moist)

For assembly and garnishing

• 12 corn or flour tortillas (warmed)
• 2 1/2 cups salsa verde (such as Herdez)
• 8 oz jack cheese (shredded for topping)
• 1/4 cup fresh cilantro (chopped)
• 1/2 medium red onion (finely diced)

Method

 

1. Combine the jalapeño, garlic, and onion chunks in a food processor and pulse until roughly chopped. Add the lime juice, lime zest, olive oil, water, salt, and black pepper, then blend until you have a chunky marinade with visible texture. Place the cubed chicken breasts in a bowl or resealable container, pour the marinade over, and toss to coat evenly. Cover and refrigerate for at least 2 hours (or up to 8 hours for deeper flavor). The acid from the lime juice will gently tenderize the chicken while the aromatics infuse it with bright, complex flavors.
2. While the chicken marinates, place the thawed spinach in a clean kitchen towel or cheesecloth and squeeze out all excess moisture—this step is crucial to prevent a watery filling and soggy enchiladas. Measure out the shredded jack cheese for the filling, the salsa verde, and the topping cheese so everything is ready to assemble. Chop the fresh cilantro and finely dice the red onion, then set aside for garnish.
3. Heat a large skillet over medium-high heat. Working in batches to avoid crowding the pan, cook the marinated chicken pieces for 5-7 minutes per side until golden and cooked through (the internal temperature should reach 165°F). I like to let the first side develop a nice golden crust before flipping—this adds deeper flavor to the filling. Transfer the cooked chicken to a cutting board and let it cool for about 10 minutes, then shred it into bite-sized pieces using two forks or your hands.
4. In a large bowl, mix the shredded chicken from Step 3 with the squeezed dry spinach from Step 2, half of the jack cheese (about 1 1/4 cups), the ground cumin, and the chicken stock. The stock helps keep the filling moist so the enchiladas don't dry out during baking. Stir until well combined and taste for seasoning—adjust salt and pepper if needed. Set the filling aside.
5. Preheat your oven to 375°F. Warm the tortillas in the microwave (wrapped in a damp paper towel for 30-45 seconds) to make them pliable and easy to roll. Spread about 1/2 cup of the salsa verde evenly across the bottom of a 9x13 inch baking dish. Working with one tortilla at a time, place about 3 tablespoons of the filling mixture from Step 4 down the center, roll it tightly, and place it seam-side down in the prepared dish. Repeat with all tortillas, arranging them snugly in a single layer.
6. Pour the remaining salsa verde evenly over the rolled enchiladas, then sprinkle the reserved 8 oz of shredded jack cheese over the top. Cover the dish tightly with aluminum foil and bake for 20 minutes. I like to tent the foil loosely rather than sealing it completely—this helps the cheese melt evenly without steaming the tortillas. After 20 minutes, carefully remove the foil and bake uncovered for another 15-20 minutes until the cheese is bubbly and beginning to brown at the edges.
7. Remove the enchiladas from the oven and let them rest for 5 minutes before serving—this allows the sauce to set slightly and makes plating cleaner. Garnish generously with the fresh cilantro and finely diced red onion from Step 2 for brightness and texture contrast. Serve warm with extra salsa verde and sour cream on the side if desired.