Mrs Kossenfloffer’s Leftover Chicken and Spinach Enchiladas

Leftover Chicken and Spinach Enchiladas

Full disclosure, I am not really a fan of the enchilada. But they are a superb vehicle for leftovers.  The best part, is you can really fill an echilada with whatever you have on hand. I always keep some frozen spinach on hand. You know why? Because I love spinach and it works well with enchiladas.

Leftover Chicken and Spinach Enchiladas

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By Mrs Kossenfloffer Serves: 3-4
Prep Time: 20 Cooking Time: 20

The amounts in this recipe are very flexible. Use more chicken and less spinach, or more spinach and less chicken —whatever you like. Be creative. Live on the edge.


  • 1 onion, chopped
  • 2 tablespoons olive oil
  • 1 cup cooked chicken, shredded
  • 1 cup frozen spinach, thawed and drained
  • 2 cloves garlic minced
  • 1/2 cup sour cream (you can also use softened cream cheese)
  • corn torillas
  • 1 can enchilads sauce
  • 1 cup cheddar cheese, grated (or more if you like — and who doesn't want more cheese?)
  • Scallions, sliced thinly (optional)



Preheat over to 350


In a medium pan, saute the onion until translucent and soft. Add the garlic and cook for just a minute or two. Don't burn the garlic. But even if it gets a little brown, that's OK. Remember, you are just reinventing leftovers here, not cooking for the Queen.


In a medium bowl, combined the onion mixture, chicken, spinach and sour cream.


Place the corn tortillas on a plate, cover with a damp paper towel and microwave for about 30 seconds. This will soften the tortillas so they don't break while rolling.


Cover the bottom of a medium sized casserole dish with the sauce.


Place about 1/4 cup of filling on a tortilla and roll it up. Place it seam side down in your baking dish. Proceed with the rest of the filling and tortillas until they are all filled, rolled and in the baking dish.


Pour the rest of the sauce over the enchiladas, sprinkle the cheese on top.


Bake the enchiladas for about 15-20 minutes until the cheese has melted. Top with the sliced scallions and serve.


Serving Suggestions: If you have salsa or more sour cream, those are great. Obviously, guacamole is always a welcome additon.

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