Monterey Chicken Enchiladas – chicken and spinach enchiladas with white sauce – our favorite chicken enchilada recipe! SO creamy and delicious! No cream of anything soup! Tortillas stuffed with chicken, spinach, fried onions, and Monterey jack cheese and topped with a quick white sauce made with flour, butter, chicken broth, sour cream, and green chiles. Ready in about 30 minutes. We love these easy creamy white chicken enchiladas!
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Pin This RecipeChicken and Spinach Enchiladas with White Sauce
Stop what you are doing and add these Monterey Chicken Enchiladas to your menu. OMG! They are crazy good! Tortillas stuffed with chicken, spinach, fried onions, and Monterey jack cheese and topped with a quick white sauce made with flour, butter, chicken broth, sour cream, taco seasoning, and green chiles. They are super easy to make and taste great! One bite and this is sure to become a family favorite.
How to Make Monterey Chicken Enchiladas
These enchiladas are super easy to make with only a few simple ingredients. In a large bowl, mix together shredded chicken, chopped spinach, Monterey jack cheese, and french-fried onions. Spread the chicken mixture down the center of each tortilla. Roll up tortillas, and place seam side down, into a 9×13-inch baking dish that has been sprayed with non-stick cooking spray.
In a small saucepan over medium heat, melt butter. Whisk in flour and cook for 1 minute. Add chicken broth and whisk until smooth. Continue cooking until the sauce thickens. Remove the pan from heat and stir in taco seasoning, sour cream, and diced green chilies. Pour enchilada sauce over the enchiladas and sprinkle with shredded cheese. Bake in a preheated oven until bubbly. Garnish with fresh cilantro, if desired.
Helpful Tips & Frequently Asked Questions
- I use low-carb flour tortillas. Can substitute corn tortillas.
- I use rotisserie chicken for the cooked chicken in this dish. You can use any cooked chicken that you have on hand. Chicken breasts, chicken thighs, or chicken tenderloins all work great.
- For a spicier dish, substitute jalapeño peppers for the diced green chiles.
- Here is our recipe for Homemade Taco Seasoning made with chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt, and pepper: https://www.plainchicken.com/homemade-taco-seasoning/
- Can Chicken Enchiladas be frozen? Yes! Bake the enchiladas and cool completely. Cover the casserole dish with plastic wrap and aluminum foil. Freeze for up to three months.
- When ready to serve, thaw and reheat in the microwave or covered with aluminum foil in the oven.
- Store leftovers in an airtight container in the refrigerator.
What to Serve with Monterey Chicken and Spinach Enchiladas
This chicken and spinach enchilada recipe has quickly become a favorite at our house. We serve this with some black beans and Mexican rice. It is equally delicious with our favorite Mexican Chopped Salad. Don’t forget the chips, salsa, and guacamole!
Here are a few of our favorite recipes from the blog that go great with these yummy chicken enchiladas:
Southwestern Skillet Rice
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Southwestern Green Beans
Southwestern Green Beans with Rotel- only 4 ingredients and ready in about 20 minutes! Oven-roasted green beans, Mexican Rotel tomatoes,…
Superior Grill Salsa
Superior Grill Salsa – the salsa recipe from my favorite Mexican restaurant. So easy & tastes great. Tomatoes, pickled jalapenos,…
The BEST Guacamole
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Monterey Chicken Enchiladas
Ingredients:
- 8 flour tortillas, soft taco size
- 1½ cups cooked shredded chicken
- ½ (10-oz) package frozen spinach, thawed and drained
- ½ cup french fried onions
- 2½ cups shredded Monterey Jack cheese, divided
- 3 Tbsp butter
- 3 Tbsp all-purpose flour
- 2 cups chicken broth
- 1 Tbsp taco seasoning
- 1 cup sour cream
- 1 (4-oz) can diced green chilies
Instructions:
- Preheat oven to 350ºF. Spray a 9×13 pan with cooking spray.
- In a large bowl, combine shredded chicken, spinach, fried onions, and 1½ cups of cheese. Roll up in tortillas and place in pan seam side down in the prepared pan.
- In a small saucepan over medium heat, melt butter. Whisk in flour and cook for 1 minute. Add broth and whisk until smooth. Cook until the sauce thickens. Remove from heat and stir in taco seasoning, sour cream, and diced green chilies.
- Pour sauce over enchiladas and top with remaining cheese.
- Bake 20-25 minutes and then broil for a few minutes to brown the cheese.
Notes:
- I use low-carb flour tortillas. Can substitute corn tortillas.
- I use rotisserie chicken for the cooked chicken in this dish. You can use any cooked chicken that you have on hand. Chicken breasts, chicken thighs, or chicken tenderloins all work great.
- For a spicier dish, substitute jalapeño peppers for the diced green chiles.
- Can Chicken Enchiladas be frozen? Yes! Bake the enchiladas and cool completely. Cover the casserole dish with plastic wrap and aluminum foil. Freeze for up to three months.
- When ready to serve, thaw and reheat in the microwave or covered with aluminum foil in the oven.
- Store leftovers in an airtight container in the refrigerator.
Steph
Remember this recipe.
Pin this recipe to your favorite board now to remember it later!
Pin This Recipe
Can I use fresh spinach?
where does the taco seasoning come into play? i didn’t see where you used it?
step 3
do you have a trick to making sure you get the same amount of filling in each enchilada?
I lay all the tortillas out at one time and divide the filling between them. That way I can adjust some if I need to.