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A Chicken Enchilada cut in half.

Fiesta Chicken and Spinach Enchiladas

These easy homemade enchiladas are hot, spicy, and loaded with gooey shredded cheese and tender chicken.
Course Dinner
Cuisine Mexican
Keyword chicken enchiladas sour cream, easy chicken enchiladas, how to make enchiladas
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes


For the Chicken Mixture:

  • 2 tablespoons extra virgin olive oil
  • 1 large onion finely diced
  • 1 jalapeno minced
  • 3 fresh cloves garlic minced
  • 10 oz bag baby spinach leaves chopped
  • 4 boneless skinless chicken breasts cooked and shredded
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon garlic salt
  • 1 1/2 tablespoons ground cumin
  • 1 10 oz can Mild Rotel diced tomatoes with Green Chilies

For the Sauce:

  • 1 lb Lg family size can cream of chicken soup
  • 1 cup red enchilada sauce
  • 8 oz sour cream
  • 1/2 cup milk
  • pinch of salt

For Serving & Topping:

  • corn tortillas
  • 2 cups shredded Mexican blend cheese


  • Preheat oven to 350 degrees F. Place oil into a large skillet or dutch oven over medium heat. Saute onion and jalaepeno until softened, about 5 minutes. Stir in garlic and cook for 1 minute. Add chopped spinach and cook until wilted down. Stir in chicken, salt, pepper, garlic salt, cumin and diced tomatoes. Reduce heat to low and simmer.
  • Place soup, enchilada sauce, sour cream, milk and salt into a large saucepan over medium heat. Stir until warmed though.
  • Ladle a small amount of sauce into the bottom of a large 9x13 inch baking dish (or bigger if you have one), just enough to cover the bottom. Place a spoonful of chicken mixture inside of corn tortillas, roll and place seam side down. Fill tortillas until chicken filling is used up. Top evenly with sauce and shredded cheese. Bake for 25-30 minutes or until hot and bubbly.