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Chicken Enchiladas Verde

with Spinach, Black Beans, & White Cheddar

  • Group Created with Sketch.
    Time
    35 min
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 820 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

This traditional dish features soft tortillas packed with a flavorful filling of chicken, Mexican-spiced rice, beans, and spinach—baked under a layer of creamy cilantro sauce and melty cheese.

Get Cooking
fresh
ingredients
Chicken Enchiladas Verde with Spinach, Black Beans, & White Cheddar
Title
  • 4 Boneless, Skinless Chicken Breasts
  • ½ cup Jasmine Rice
  • 8 Flour Tortillas
  • 1 15-Ounce Can Black Beans
  • 2 oz Spinach
  • 4 oz Cheddar Cheese
  • ½ cup Sour Cream Or Mexican Crema
  • ⅓ cup Cilantro Sauce
  • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin, & Dried Mexican Oregano)
tried-and-true
kitchen tools
step-by-step
instructions
Cook & chop the chicken:
1 Cook & chop the chicken:

Preheat the oven to 450°F. Pat the chicken dry with paper towels. Season on both sides with salt, pepper, and half the spice blend. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken; cook 6 to 7 minutes per side, or until browned and cooked through. Transfer to a cutting board. When cool enough to handle, roughly chop. Transfer to a large bowl. 

Cook the rice:
2 Cook the rice:

While the chicken cooks, in a small pot, combine the rice, remaining spice blend, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm. 

Prepare the ingredients & make the sauce:
3 Prepare the ingredients & make the sauce:

While the rice cooks, wash and dry the spinach. Drain and rinse the beans. Grate the cheese on the large side of a box grater. In a bowl, combine the cilantro sauce and half the sour cream or crema; season with salt and pepper to taste. 

Make the filling & assemble the enchiladas:
4 Make the filling & assemble the enchiladas:

To the bowl of chopped chicken, add the cooked rice, beans, spinach, remaining sour cream or crema, and a drizzle of olive oil. Stir to combine. Season with salt and pepper to taste. Place the tortillas on a work surface. Spread about 2 cups of the filling into the bottom of a baking dish. Divide the remaining filling among the tortillas; tightly roll up each tortilla around the filling. Transfer to the baking dish in a single layer, seam side down. Evenly top with the sauce and grated cheese; season with salt and pepper. 

Bake the enchiladas & serve your dish:
5 Bake the enchiladas & serve your dish:

Bake the enchiladas 8 to 10 minutes, or until lightly browned and the cheese is melted. Remove from the oven and let stand at least 2 minutes before serving. Enjoy!

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Cook & chop the chicken:
1 Cook & chop the chicken:

Preheat the oven to 450°F. Pat the chicken dry with paper towels. Season on both sides with salt, pepper, and half the spice blend. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken; cook 6 to 7 minutes per side, or until browned and cooked through. Transfer to a cutting board. When cool enough to handle, roughly chop. Transfer to a large bowl. 

2 Cook the rice:

While the chicken cooks, in a small pot, combine the rice, remaining spice blend, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm. 

Cook the rice:
Prepare the ingredients & make the sauce:
3 Prepare the ingredients & make the sauce:

While the rice cooks, wash and dry the spinach. Drain and rinse the beans. Grate the cheese on the large side of a box grater. In a bowl, combine the cilantro sauce and half the sour cream or crema; season with salt and pepper to taste. 

4 Make the filling & assemble the enchiladas:

To the bowl of chopped chicken, add the cooked rice, beans, spinach, remaining sour cream or crema, and a drizzle of olive oil. Stir to combine. Season with salt and pepper to taste. Place the tortillas on a work surface. Spread about 2 cups of the filling into the bottom of a baking dish. Divide the remaining filling among the tortillas; tightly roll up each tortilla around the filling. Transfer to the baking dish in a single layer, seam side down. Evenly top with the sauce and grated cheese; season with salt and pepper. 

Make the filling & assemble the enchiladas:
Bake the enchiladas & serve your dish:
5 Bake the enchiladas & serve your dish:

Bake the enchiladas 8 to 10 minutes, or until lightly browned and the cheese is melted. Remove from the oven and let stand at least 2 minutes before serving. Enjoy!