Cheesy Chicken & Spinach Enchiladas: A Comforting Favorite

Ingredients

Main Ingredients

• 2 large boneless, skinless chicken breasts (about 1 lb)
• 3 cups fresh baby spinach leaves
• 8 small flour tortillas (6‑inch)

Spinach & Cheese Mixture

• 1 cup shredded sharp cheddar cheese
• 1 cup shredded Monterey Jack cheese
• ½ cup crumbled queso fresco
• ¼ cup sour cream (optional, for extra creaminess)

Enchilada Sauce

• 2 tablespoons olive oil
• 2 tablespoons all‑purpose flour
• 2 cups low‑sodium chicken broth
• 1 cup canned crushed tomatoes (or tomato sauce)
• 1 tablespoon chili powder
• ½ teaspoon ground cumin

Seasonings & Garnish

• Salt and freshly ground black pepper, to taste
• Fresh cilantro leaves, chopped (optional)

Instructions

Making the Enchilada Sauce

1. Form a roux. In a saucepan over medium heat, whisk 2 tablespoons olive oil with 2 tablespoons flour until smooth. Cook for 1‑2 minutes, watching for a light golden color—this eliminates raw flour taste.
2. Deglaze. Slowly whisk in 2 cups chicken broth, ensuring no lumps form. Bring to a gentle simmer; the mixture will thicken within 3‑4 minutes.
3. Add tomatoes & spices. Stir in 1 cup crushed tomatoes, 1 tablespoon chili powder, and ½ teaspoon cumin. Simmer for another 5 minutes, allowing flavors to meld. Taste and adjust salt or pepper as needed.