Get ready to transform your dinner routine with these mouthwatering Chicken Asparagus Spinach Enchiladas that will make your taste buds dance! This isn't just another Mexican-inspired recipe - it's a culinary adventure that combines tender chicken, crisp asparagus, and vibrant spinach wrapped in warm corn tortillas, all smothered in rich enchilada sauce. Whether you're a busy home cook or a weekend culinary explorer, these enchiladas promise to deliver restaurant-quality flavor right in your own kitchen.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 2 cups cooked shredded chicken
- 1 cup asparagus, chopped
- 2 cups fresh spinach
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 cup enchilada sauce
- 8 corn tortillas
- 1 tablespoon olive oil
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish with cooking spray or olive oil.
- In a large skillet, heat olive oil over medium heat. Add chopped asparagus and sauté for 3-4 minutes until slightly tender but still crisp.
- Add fresh spinach to the skillet and cook for an additional 1-2 minutes until the spinach wilts down and releases its moisture.
- In a mixing bowl, combine shredded chicken, sautéed asparagus, and spinach. Season with cumin, salt, and pepper. Mix thoroughly.
- Warm the corn tortillas in the microwave or on a skillet for 30 seconds to make them more pliable.
- Place a portion of the chicken, asparagus, and spinach mixture in the center of each tortilla. Sprinkle some shredded cheese on top.
- Roll each tortilla tightly and place seam-side down in the prepared baking dish.
- Pour enchilada sauce evenly over the rolled tortillas, ensuring they are completely covered.
- Sprinkle the remaining shredded cheese on top of the enchiladas.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the edges are slightly crispy.
- Remove from the oven and let cool for 5 minutes before serving.
- Optional: Garnish with chopped cilantro, sour cream, or sliced green onions before serving.
Tips
- Use freshly cooked or rotisserie chicken for maximum flavor and ease of preparation.
- Make sure to sauté the asparagus briefly to maintain its crisp texture and bright green color.
- Warm tortillas before rolling to prevent cracking and make them more pliable.
- Don't overfill the tortillas - this can make rolling difficult and cause them to break.
- For extra flavor, consider adding a pinch of smoked paprika or chili powder to the chicken mixture.
- Let the enchiladas rest for 5 minutes after baking to allow the sauce and cheese to set.
- For a lighter version, you can use low-fat cheese and add more vegetables to the filling.
Nutrition Facts
Calories: 508kcal
Carbohydrates: 31g
Protein: g
Fat: 22g
Saturated Fat: g
Cholesterol: 120mg
