Name: Monterey Chicken Enchiladas
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
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

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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Chicken 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.

cutting into a plate of enchiladas with a fork

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:

Side Dish