Creamy Chicken & Spinach Enchiladas

Most of the first Gluten-Free Trial week meals consisted of chicken or fish with vegetables. We also made tacos one night to mix things up a little, which led me to realize that there are actually a good number of Mexican food favorites that can easily be made gluten-free (if they aren’t naturally). One of my friends who has been entirely gluten-free for a couple years now sent me a Real Simple recipe for Creamy Spinach Enchiladas. I mixed up the ingredients a little and lightened up the cream sauce…but we absolutely Loved these! And they made a great lunch as leftovers the next day.


  • 8-ounces frozen chopped spinach, thawed and squeezed dry
  • 1 1/2 cups frozen corn, thawed
  • 3/4 cup shredded Cheddar cheese
  • 3/4 cup shredded Mozzarella cheese
  • 1 4.5-ounce cans chopped green chilies
  • 1 cooked chicken breast, shredded
  • 1/2 cup heavy cream
  • 1/2 cup sour cream (light)
  • kosher salt and black pepper
  • 9 6-inch corn tortillas, warmed


  • Heat oven to 400° F.
  • In a medium bowl, mix together the chicken, spinach, corn, 1/2 cup of the Cheddar, 1/2 cup of the Mozzarella, and 1/2 the can of chilies.
  • In a separate bowl, stir together the heavy cream, sour cream, the remaining partial can of chilies, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
  • Dividing evenly, roll up the spinach mixture in the tortillas. Place seam-side down in a shallow baking dish.
  • Top with the cream sauce and the remaining ½ cup of the Cheddar/Mozzarella mix.
  • Cover with foil and bake until bubbling, 15 to 20 minutes.
  • Uncover and bake until golden, 10 to 15 minutes more.

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