Spinach Chicken Enchiladas

Name: Spinach Chicken Enchiladas
Prep time: 25 min
Cook time: 22 min
Total time: 47 min
Yield: 8 servings
Ingredients: 2 teaspoons vegetable oil or avocado oil; 5 cups fresh spinach, roughly chopped; 1 can black beans, drained and rinsed; 1 cup frozen corn kernels, thawed; 3 cups shredded cooked chicken (rotisserie or poached works well); 1/2 cup fresh cilantro, chopped; 1 tablespoon ground cumin; 8 medium whole wheat tortillas (substitute corn if gluten-free but watch moisture); 3 3/4 cups shredded cheese (Mexican blend or sharp cheddar); 2 cups enchilada sauce (homemade or store-bought, smooth not chunky); Sour cream or Greek yogurt for serving

By Emma

Certified Culinary Professional

Published on 03 February 2026 • Recipe tested & approved

A hearty casserole blending wilted spinach, black beans, corn, and shredded chicken folded into whole wheat tortillas. Smothered with tangy enchilada sauce and melted cheese, baked to bubbly perfection. Balanced blend of flavors and textures, easy midweek meal or made-ahead crowd-pleaser. Spins on classic enchiladas by swapping one ingredient and adjusting cooking steps for better moisture retention and chew.

Prep: 25 min

Cook: 22 min

Total: 47 min

Servings: 8 servings

#Mexican #Casserole #Enchiladas #Chicken #Spinach #Dinner #Make-Ahead #Comfort Food

Not one of those hands-off casseroles; this enchilada mashup demands watching, feeling, smelling. Spinach that’s steamed to shrunken freshness, black beans carrying the grainy heft, juicy corn and shredded chicken binding it all. The deep cumin aroma punches through like an old friend. No soggy tortillas here either; coating bottom with sauce, layering cheese in the filling and on top gives that melty pull I crave after multiple trial runs. I swapped plain cheddar for a sharper Mexican blend after noticing my usual flavor fell flat. And yes, whole wheat tortillas hold moisture better in my dry oven. No sogginess, just well-oiled edges with a slight crisp. The sound of bubbling cheese and sauce mingling smells like a kitchen lullaby. Always cool it briefly before digging in or you’ll burn your tongue into insensibility – learned that the hard way.

Ingredients

2 teaspoons vegetable oil or avocado oil
5 cups fresh spinach, roughly chopped
1 can black beans, drained and rinsed
1 cup frozen corn kernels, thawed
3 cups shredded cooked chicken (rotisserie or poached works well)
1/2 cup fresh cilantro, chopped
1 tablespoon ground cumin
8 medium whole wheat tortillas (substitute corn if gluten-free but watch moisture)
3 3/4 cups shredded cheese (Mexican blend or sharp cheddar)
2 cups enchilada sauce (homemade or store-bought, smooth not chunky)
Sour cream or Greek yogurt for serving

About the ingredients

Use avocado oil instead of vegetable oil if you want a cleaner taste and higher smoke point – especially if your stove runs hot. Fresh spinach over frozen is best here; frozen releases all its water and turns filling mushy. Black beans hold the texture and earthy flavor but Pinto beans work fine if black beans are MIA. Corn adds a subtle sweetness and should be thawed if frozen, not cooked last minute or they get chalky. Chicken’s best shredded from rotisserie or slow-poached breast for tenderness. Cilantro can be swapped for fresh parsley or green onions if you dislike the herbal bitterness but it dulls the brightness. Whole wheat tortillas absorb sauce better but if you’re gluten-free, corn tortillas can work but brace for more delicate handling – wetness can rip them. Cheese: I replaced sharp cheddar with Mexican blend including Oaxaca and Cotija for melty texture with a flavor zip. Enchilada sauce is critical; homemade or good brand with balanced acidity and seasoning beats watery watery sauces that swamp tossing and baking.

Method

Start by preheating oven to 380°F. Spray a large casserole or 9x13 baking dish lightly with oil. Avoid too heavy spray or oil puddles will cause uneven browning.
Heat oil in a medium skillet over medium heat. Toss in the spinach, stir and turn quickly until just wilted but still bright green. Remove spinach promptly to a big bowl to avoid sogginess from residual heat.
Add rinsed black beans, thawed corn, shredded chicken, chopped cilantro, and cumin to the bowl. Stir in 3 cups of shredded cheese. Mix but don’t overwork; want loose stuffing.
Spread a thin layer of enchilada sauce on the bottom of the dish. This prevents sticking – a step I always skip at my own peril.
Lay one tortilla flat on a clean surface. Scoop about 1/2 cup to 3/4 cup filling into center, leaving about an inch on edges. Roll it snugly but not stretched. Ends should overlap slightly for good hold – loose rolling means spill.
Arrange rolled enchiladas seam side down in baking dish, snuggly but not too tight. Some spaces okay to let bubbling sauce pool lightly.
Pour remaining enchilada sauce evenly on top. Enough to coat but avoid pools that make bottoms soggy. If sauce is thick, gently spread with back of ladle.
Sprinkle leftover shredded cheese evenly over the sauced tortillas, for that browned cheesy crown.
Bake uncovered in hot oven until cheese bubbles and browns in spots, roughly 20 to 22 minutes. You’ll hear sizzling, see sauce bubbling edges. Tortilla edges crisp but not burnt.
Pull out and cool 3 to 5 minutes. Let settle to firm up inside. Use a large, thin spatula to carefully lift each enchilada to serve without tearing.
Top each serving with a dollop of sour cream or Greek yogurt. Bright fresh tang cuts richness, balances heat.
No complex herbs or steps here – straightforward layered flavors. Adjust the cumin or cilantro for punchier or subtler profiles depending on palate.

Cooking tips

Skipping coating the baking dish with sauce is rookie error – tortillas cling and tear during serving. Wilt spinach thoroughly but don’t overcook; still slightly crisp vibrancy is needed or the filling becomes heavy and dull. Mix stuffing gently: overworking breaks down beans and chicken. Rolling technique matters: too loose and filling spills out during cooking; too tight stresses tortillas and can crack after baking. Overcrowding pans makes uneven heat distribution; leave slight space to let sauces bubble between rolls. Sauce consistency affects texture; too watery leads to soggy bottoms, too thick can burn or choke the tortillas’ edges. Watch for bubbling cheese and golden spotting on top not just timer. Let stand before serving to let meats and beans soak sauce and firm up. Using a thin spatula to lift means less risk of breaking rolls, plus saves you mess on the plate.

Chef's notes

💡 Use avocado oil over vegetable oil for higher smoke point and cleaner taste especially with hot stoves. Wilt spinach just till bright green, remove immediately. Residual heat will sog filling if spinach stays. Frozen spinach needs pressing dry or filling gets watery — drain well, press excess moisture with paper towels or clean cloth. Avoid mushy texture.
💡 Roll enchiladas snug but not tight, loose rolls spill filling and tight cracks during bake. Overlapping ends by half an inch helps hold shape. Leave small space in baking dish, overcrowding traps steam, uneven browning follows. Sauce consistency matters — too thick clogs edges and burns, too watery soaks tortillas soggy. Thin layer on bottom stops sticking; skipping this leads to rips when serving.
💡 Shredded chicken best from rotisserie or slow-poached for tenderness and moisture. Dry or cold cuts break up too much. Beans hold texture, black preferred but pinto with smoked paprika adds earthier note. Corn must be thawed before mixing for best texture; hot corn or frozen straight adds chalky bite and moisture imbalance.
💡 Cheese blend impacts mouthfeel; mixing sharp cheddar with Oaxaca and Cotija gives melty pull plus flavor boost. Use 3 cups inside filling, reserve rest for topping. Sprinkle cheese evenly on sauce to brown and bubble. Watch closely at 20 minutes — listen for sizzling edges and bubbling sauce as visual doneness cues, not just timer.
💡 Cooling enchiladas 3-5 minutes before serving firms filling and helps cutting clean slices. Use thin spatula to lift rolls carefully. Sour cream or Greek yogurt topping cuts richness and balances heat. Swap cilantro for parsley or green onion if bitterness not preferred, but changes brightness level drastically.

Common questions

Can I substitute spinach with frozen?

Yes but thaw fully. Drain liquid well. Press to squeeze moisture or filling turns watery. Frozen spinach releases water fast, mush if left wet. Chop finely to blend better with filling.

What if I have corn tortilla allergy or gluten sensitivity?

Whole wheat tortillas are option, hold moisture better. Corn tortillas delicate, soak up sauce and tend to break if wet. Roll carefully, avoid too much sauce pooling. Or use gluten-free wraps but check sturdiness in oven heat.

How to avoid soggy bottoms?

Bottom layer of sauce crucial — prevents sticking and sog. Use just enough sauce on top, not pools. Enchilada sauce too watery leads to soggy crust. Thick sauce spreads easier but watch edges from charring. Bake uncovered, let bubbling sounds guide time more than clock.

How should leftovers be stored?

Cover casserole with foil, fridge up to 3 days. Reheat covered to keep moisture but avoid drying or burning edges. Freeze in airtight container up to 2 months. Thaw overnight in fridge before warming. Avoid microwave overheating, use oven or stovetop for best texture.