Photo: Jennifer Davick; Styling: Lydia Degaris Pursell
Hands-on Time
25 Mins
Total Time
2 Hours 45 Mins
Makes 6 to 8 servings

Fast Flourish: Char one side of the tortillas directly over gas flames for a few seconds using tongs.

How to Make It

Step 1

Preheat oven to 350°. Sauté onion and garlic in hot oil in a large skillet over medium heat 5 minutes or until tender. Add spinach and green chiles; sauté 1 to 2 minutes or until spinach is wilted. Stir in chicken and next 3 ingredients, and cook, stirring constantly, 5 minutes or until cheeses melt. Add salt and pepper to taste. Spoon about 3/4 cup chicken mixture down center of each tortilla; roll up tortillas.

Step 2

Place rolled tortillas, seam sides down, in a lightly greased 13- x 9-inch baking dish. Lightly coat tortillas with cooking spray.

Step 3

Bake at 350° for 30 to 35 minutes or until golden brown. Top with Tomatillo Salsa.

Step 4

To Make Ahead: Prepare recipe as directed through Step Cover and chill overnight. Let stand at room temperature 30 minutes. Uncover and proceed as directed in Step

Ratings & Reviews

kennethcole927's Review

July 23, 2014
Very, very good and relatively quick and easy to make

LynnieM's Review

August 24, 2013
Great recipe. One of our favorite enchilada recipes.

ReviewSL's Review

October 15, 2012
Amazing flavor! Very easy to make.

FoodieInTN's Review

August 27, 2012
I've made this twice already! Used a Rotisserie chicken and the flavor was awesome. I have small kids, so I only used 1 can of green chilis and used 1 cup Pepper Jack cheese and 1 cup of Mexican blend cheese. Flavor was delicious and not too spicy. Easy to take to a neighbor or friend...

Michellehanks's Review

October 05, 2013

jssink's Review

March 12, 2013

Wyoming11's Review

December 02, 2012

g3blues's Review

August 21, 2012

Sdgochis's Review

August 11, 2012

tenaj69's Review

August 06, 2012