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  • Writer's pictureKatrina Davis

Spinach Chicken Enchiladas


When I was in college I used to make this all the time with my roommates because it's so cheap, quick, and easy. I have since developed my own verde sauce which is completely optional and can easily be substituted with a jar of your favorite salsa verde. When I have time I love making everything from scratch, I even make jars of this and freeze it for later use.

Aside from the sauce, the real MVP of this recipe is the mascarpone. I think it is such an under-used ingredient. It's so creamy and does not overpower the sauce. I also love the convenience of buying and shredding a rotisserie chicken but you can substitute for 4 cups (about 2 large) cooked and shredded chicken breasts.



Enchilada Sauce:

  • 2 jalapeño peppers

  • 1 Seranno pepper optional, if sensitive to heat, you can substitute with one poblano)

  • 1 medium onion, quartered

  • 7 tomatillos, de-skinned and washed

  • 3 cloves Garlic

  • 3 tbs olive oil

  • 1/2 bunch Cilantro

  • Juice of 1 Lime

  • 1tsp cumin


  • 8 soft taco sized flour tortillas

  • 1 whole rotisserie chicken, shredded or about 4 cups shredded chicken breast

  • 1 package baby spinach, sautéed until wilted

  • 8 oz mascarpone

  • 1 and 1/2 cup mozzarella, divided

  • 1/2 tsp garlic powder

  • 1/2 tsp salt

  • 1/4 tsp pepper


  1. Preheat oven to 400 degrees and grease 9x13 casserole dish

  2. Line a sheet pan with aluminum foil and place peppers, tomatillos, garlic, and onion on pan. Toss with olive oil and sprinkle with salt and roast for 15-20 minutes

  3. Remove pan from oven, remove stems from peppers and add to blender with onion, tomatillos, garlic, cilantro, lime juice, and cumin. I use my immersion blender, either way works fine. Blend until smooth and set aside.

  4. Transfer cooked spinach to a fine mesh strainer or tea towel and squeeze out any excess moisture.

  5. In a large bowl, add shredded chicken, mascarpone, 1/2 cup shredded mozzarella, spinach, garlic powder, salt, and pepper, mix well

  6. Evenly divide mixture into 8 tortillas, rolling each tortilla and place seam side down in casserole dish

  7. Pour enchilada sauce over tortillas and top with remaining 1 cup shredded mozzarella

  8. Place in oven and bake for 30 minutes

  9. Remove from oven and let cool for about 10 minutes and serve with sour cream, cilantro, and a lime wedge. Enjoy!

Serves 4-6

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