Creamy Chicken And Spinach Enchiladas Casserole
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Speed up dinner with our Chicken and Spinach Enchiladas Casserole—a quick, flavorful one-pan meal! Bursting with cheesy chicken and spinach rolled in flour tortillas and baked in a creamy white sauce. It’s sure to be a family favorite.
The best casserole recipes are cherished for generations. Try our Cheesy Broccoli Cauliflower Casserole, Baked Spaghetti, make-ahead English Muffin Breakfast Casserole, and easy Cinnamon Roll Peach Cobbler.
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Table of Contents
Why We Love Chicken Enchilada Casserole With White Sauce
A creamy, cheesy explosion of Mexican flavors! Our enchilada casserole will be your new family favorite!
- Quick Prep: 20 minutes to the oven, 50 minutes to the table.
- One-Pan Meal: Enchilada casserole: for full-schedule days!
- Economical: A great way to use up leftover chicken.
- Time-Saving: Use a rotisserie chicken or make extra when you prepare other chicken dinner recipes.
- Make Ahead: Double or triple the enchiladas recipe and freeze lunch and dinner portions.
- Heat & Serve: Excellent easy dinner recipe for weeknight meals!
- Mexican Cuisine: A creamy chicken take on a cultural flavor favorite.
Creamy Chicken Spinach Enchilada Casserole Ingredients
For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Boneless Skinless Chicken Breast – cooked and shredded (see tips below)
- Fresh Mushrooms – sliced white or baby Bella’s
- Large Yellow Onion – diced
- Dash Of Nutmeg – a defining flavor in chicken and spinach enchiladas casserole
- Frozen Chopped Spinach – boxed and thawed spinach must be squeezed or drained.
- Sour Cream – is the tangy, creamy base for the enchiladas’ white sauce.
- Half & Half -Adds richness and increases the velvety smoothness of the white sauce.
- Chopped Green Chiles – sold at the grocery store in a small can in the international aisle, usually by the taco shells.
- Ground Cumin – A signature spice in enchilada recipes that introduces warm, aromatic, and earthy notes.
- Salt & Cayenne Pepper – Both seasonings highlight and balance flavors with a touch of fiery zest.
- Flour Tortillas
- Cheese – Monterey Jack or Four Cheese Mexican Blend are my usual go-to for this casserole recipe.
QUICK TIP: if you forget to thaw your spinach ahead of time, and your microwave has a quick thaw setting (usually for 1 pound of ground beef) it works perfectly to quickly thaw the box of frozen spinach.
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How To Make Easy Chicken And Spinach Enchilada Casserole
When you are baking, you’ll want to use the full recipe at the bottom of the page.
Winner, winner, weeknight chicken dinner! Say hello to the flavor-packed, fuss-free, easy chicken and spinach enchiladas casserole, boasting a family-friendly fiesta of delightful cultural flavors.
- Sauté onions and mushrooms in butter with a dash of nutmeg.
- Create a creamy enchilada white sauce with spinach, sour cream, half and half, chiles, cumin, cayenne, and salt.
- Roll chicken and sauce into tortillas, layer with cheese, and bake until bubbly – your satisfying enchilada casserole awaits!
- Garnish and serve with your favorite toppings.
How To Make Easy Shredded Chicken In No Time:
Using a stand mixer with a paddle attachment is a quick and convenient way to get even consistency for easy shredded chicken recipes.
Simply place the cooked chicken in the bowl of the mixer, attach the paddle attachment, and mix on low speed for about a minute or until the chicken is shredded exactly the way you want it.
Paddle Mixer Shredded Chicken Tips:
- For quick and even shredding, use warm chicken.
- If the chicken is dry, add a splash of water or broth to help it shred. (Based on the recipe, try butter or olive oil.)
- A whisk attachment to shred chicken also works but may take a bit longer.
This method is much faster than shredding chicken by hand, producing evenly shredded chicken. Make a large batch, portion it into 1 or 2-cup servings and freeze. Takes all the prep work out of easy weeknight meals: tacos, salads, chicken enchiladas, and more.
How To Store This Recipe
If you are lucky enough to have chicken enchilada leftovers or want to make up enchilada casseroles in advance, let the enchiladas cool completely before storing them properly.
Store any leftover chicken enchilada casserole in an airtight container. Refrigerate for up to 3-4 days.
For longer storage, wrap enchiladas tightly in plastic or aluminum foil, place them in a freezer-safe container, and freeze for 2-3 months.
To reheat the frozen chicken enchiladas casserole, let it thaw in the fridge overnight and bake at 350°F until heated. For refrigerated leftovers, reheat in the oven or microwave until warmed to your liking.
This enchilada casserole can be made ahead of time! Follow the recipe instructions through step 8 (assembling the enchiladas). Then tightly wrap the pan with foil. Refrigerate the enchiladas for up to 3 days before baking as instructed. Alternatively, freeze them for up to 3 months, thaw in the fridge for 24 hours, and then bake to perfection.
- You can cook the chicken in a crockpot and add water, olive oil, salt, pepper, garlic, and cumin. Crockpot chicken will be tender, moist, and easy to shred.
- Use leftover chicken; alternatively, you can sauté, grill, or bake the chicken. Rotisserie chicken is quick, convenient, and economical.
- Place cooked chicken in the bowl of a stand mixer with the paddle attachment. Turn the mixer on low for about 30-60 seconds, and you will have shredded chicken in 1 minute or less!
- Chopped frozen spinach should be broken up and drained well to avoid watering down the enchilada white sauce. Thaw in a colander over a bowl in the fridge, or squeeze in a cheesecloth.
The best cheese for chicken enchiladas is typically one that melts well and complements the dish’s flavors. Popular choices include shredded Monterey Jack, cheddar, or a Mexican blend cheese. These cheeses add a creamy, gooey texture and a delicious richness to the enchiladas.
Yes, you can use fresh spinach in chicken enchiladas casserole. Frozen chopped spinach makes a florentine white sauce and an evenly dispersed texture. However, with the stems removed, fresh spinach can be excellent in this recipe if chopped or chiffonade (instructions). Sautee after the mushrooms and onions.
To prevent enchiladas from being soggy, precook any high moisture fillings and drain/squeeze spinach well. Before assembling the enchiladas, brush the tortillas with light oil or butter for an added moisture barrier. Avoid overfilling enchilada tortillas and over-saucing.
This family-friendly chicken dinner idea doubles as a make-ahead recipe, saving you from the chaos of busy evenings. Here are a few serving ideas for easy weeknight dinners if you want to add some extra touches!
Create an Enchiladas Party Bar with tortilla chips and pretty bowls of toppings for serving a large crowd:
Like This Recipe?
I’d love to hear what you think! Leave a review below and let me know how you liked the recipe!
This simple Chicken and Spinach Enchiladas Casserole comes together quickly and is bursting with flavor! An easy dish perfect for any weeknight meal.
- 2 pounds boneless skinless chicken breast, cooked and shredded
- 1/4 cup butter
- 1/2 pound mushrooms, sliced
- 1 diced large yellow onion
- dash of nutmeg
- 10 ounce box of frozen chopped spinach - thawed, squeezed and drained
- 3 cups sour cream
- 1/4 cup half & half
- 4 ounce can chopped green chiles
- 1 teaspoon ground cumin
- salt & cayenne pepper to taste
- 10 flour tortillas
- 8 oz grated Monterey Jack Cheese (or a Four cheese Mexican Blend)
- Grease a 9 x 13 casserole pan with cooking spray or butter, preheat oven to 350° F.
- Sauté onion and mushrooms in butter, season with salt and dash of nutmeg
- Add spinach, sour cream, half and half, chiles, cumin, salt & cayenne. Simmer for about 3 -5 minutes.
- Pour half of the sauce into a medium-sized bowl, then add cooked chicken to the other half of the sauce.
- Fill tortillas with chicken and sauce mixture (about 1/4 - 1/3 of a cup each), roll, and lay seam side down in a casserole dish.
- Layer half the cheese on top of the tortillas.
- Spread the rest of the sauce on top of the cheese.
- Top with remaining cheese.
- Place, uncovered in the center of the oven for 30-35 mins or until bubbly. Let stand for 5 minutes. Garnish with cilantro and serve with desired toppings, such as diced tomatoes and guacamole.
- To quickly shred cooked chicken: place chicken in the bowl of a stand mixer with the paddle attachment. Mix on low for about a minute, or until chicken is shredded.
- I like to use store-bought rotisserie chicken to save on prep time.
- You can use fresh spinach, but frozen chopped spinach will give the sauce a florentine look and eliminate large chunks of spinach.
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 603Total Fat: 32gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 152mgSodium: 579mgCarbohydrates: 36gFiber: 3gSugar: 5gProtein: 42g
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin, and freshness of ingredients used and are just estimates. We encourage, especially if these numbers are important to you, to calculate these on your own for most accurate results.
Originally posted in August 2015. UPDATED August 2023. We spiffed up this post with more information and new photos. No changes were made to the recipe.
Hi there, I'm Cheryl!
As a wife, mom, and caffeine enthusiast, my journey has taken me from bustling mornings with my family to sharing delicious recipes, home care tips, and heartfelt decorating insights with wonderful readers like you. My love for baking, photography, and tidiness shines through every post I craft. Dive into my world and discover the art of homemaking, one tidy moment at a time. Read more...
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