Tomatillo and Spinach Chicken Enchiladas

Some days you literally just can’t, you know? Like, you literally cannot be bothered to make another salad, pot of pasta, or pan of roasted vegetables. The struggle of a cooking rut is real.

At times like these, only one thing can put the pieces of your crushed, crumbled spirit back together: a pan of Tomatillo and Spinach Chicken Enchiladas. The power of cheesy carbs truly knows no bounds and this assemblage of saucy, slightly spicy, utter deliciousness is here for you. Lest you feel guilty about the layers upon layers of flour tortillas, cheese, and a creamy chicken mixture, keep in mind there is an entire package of spinach in here. So, in this case… enchiladas actually = antioxidants, vitamins, and such. Let’s get into it.

enchiladas on plate

Although these are called Tomatillo and Spinach Chicken Enchiladas, we’re actually just using a jar of store-bought tomatillo salsa. This Frontera brand is my go-to. Not just because (according to Eater) Rick Bayless is quite possibly the most interesting man in the world, but that has a lot to do with it.

Frontera Tomatillo Salsa

To start, roast a couple chicken breasts in the oven and shred them into bite-sized pieces.

shredded chicken on pan

Then, saute some thinly sliced garlic and a giant pile of chopped spinach in a skillet. No exaggeration, we’re going for a mountain of spinach here:

garlic and spinach on cutting board

Add the shredded chicken to the pan with the garlic and spinach, stir in the salsa and a bit of sour cream, and shredded cheese. All of these elements together create a rich, creamy mixture that will later ooze lovingly out of your enchiladas.

chicken enchilada filling in skillet

The key to the enchilada kingdom: layers

If you’re all about rolled enchiladas, be my guest. But, I much prefer the luxury of a lasagna-type situation, with layers of tortillas and filling. This way, when it’s time to eat, you’re not left hunting for the end of one rolled enchilada and the beginning of another. You know what I’m talking about. #tedious

The ideal tortilla size for this “enchilada casserole” is the large, burrito size. Cut them into quarters and they fit perfectly into an 8×8 baking dish – just line the straight, cut sides up with the sides of the dish so all the rounded edges meet in the center.

flour tortillas in dish

The layers go like this: a little tomatillo salsa on the bottom of the dish > tortillas > chicken mixture > cheese.

layers of enchiladas in dish

Repeat that one more time, then finish the whole thing off with another layer of tortillas, any remaining salsa/saucy mixture from the skillet, and a boatload of cheese. After your enchiladas bake, blast them under the broiler to achieve bubbly, cheesy goodness and those all-star crispy corners. Yes, please.

baked enchiladas in dish

Tomatillo and Spinach Chicken Enchiladas

enchiladas on plate

An enchilada casserole with layers and layers of flour tortillas, cheese, and a creamy chicken, spinach, and (store-bought) tomatillo salsa filling. 

  • Author: Megan
  • Prep Time: 35 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 6 servings 1x
  • Category: Dinner


  • 1 lb. boneless, skinless chicken breasts
  • 34 TBS extra virgin olive oil
  • 12 TBS McCormick’s Montreal Steak Seasoning
  • 4 cloves of garlic, thinly sliced
  • 1 5oz. package of fresh spinach, chopped
  • 1 16 oz. jar tomatillo salsa (I used Frontera brand)
  • 1/3 C sour cream, plus extra for garnish
  • 12 oz. shredded cheese (I used a Mexican blend)
  • nonstick cooking spray
  • 3 large flour tortillas (the burrito size), cut into quarters
  • sliced green onions, for garnish
  • diced red onion, for garnish
  • chopped cilantro, for garnish


  1. Preheat oven to 350 degrees. Drizzle the chicken breasts with 1-2 TBS extra virgin olive oil and season with Montreal Steak Seasoning. Place the chicken on a foil-lined baking sheet and bake for 30-32 minutes, until the internal temp reads 165 degrees. Set aside until cool enough to touch, then shred into bite-sized pieces. Toss the chicken in any remaining juices left behind on the baking sheet. Increase the oven temp to 400 degrees.
  2. Heat 2 TBS of extra virgin olive oil in a nonstick skillet over medium heat. Add the sliced garlic cloves and cook for 30 seconds to 1 minute, just until they’re fragrant and beginning to get toasty. Add the shredded chicken and remaining juices to the skillet followed by the chopped, fresh spinach. Cook, stirring, until the spinach is wilted. Add 3/4 of the jar of tomatillo salsa and 1/3 C of sour cream to the pan and stir to combine. Stir in a handful of cheese then turn off the heat.
  3. Spray an 8×8 baking dish with nonstick cooking spray. Cover the bottom of the dish with a thin layer of tomatillo salsa then arrange 4 pieces of tortilla over top (line the straight, cut sides up with the sides of the dish). Spread a few scoops of the chicken mixture on top of the tortillas and sprinkle with a handful of cheese. Top this layer with 4 more tortilla pieces, another layer of chicken mixture, and a sprinkle of cheese. Top with another layer of tortillas and cover with remaining tomatillo salsa and any remaining sauce leftover from the mixture in the skillet. Cover the whole thing with more shredded cheese. 
  4. Spray a sheet of foil with nonstick cooking spray and crimp it over the baking dish, oiled-side-down, to prevent the cheese from sticking. Bake in a 400 degree oven for 20 minutes. Remove the foil and turn the broil on, set the dish on an oven rack about 6 inches away from the broiler, and cook for a couple minutes, just until the cheese is lightly browned and bubbly. Allow to cool for 5 minutes. Then, slice and serve, garnished with green and red onion, cilantro, and sour cream!

Keywords: easy enchiladas, enchilada casserole, jarred salsa

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It’s miso noodle time again, friends. If you’ve been with me on this blog for some time, you may have already come across my miso noodle obsession, in the form of these garlicky, life-changing, miso butter noodles. It’s one of the most popular recipes I’ve ever written, which makes me believe the world must need more miso noodle recipes. Well, this one delivers – big time. Richness? Check. Acidity? Check. Heat? CHECK. A crispy, fried garnish? CHECK!!

Szechuan miso noodles in pan
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How to make eggplant taste good

TL;DR: Add a delicious sauce and roast the heck out of it.

Eggplant haters of the world, this one’s for you. I know you’re out there because a) I’m one of you and b) there are countless articles on the internet explaining why eggplant is the worst with recipes dedicated to all the people who hate it. But, despite the drama surrounding eggplant and its gross, bland, bitterness, it is possible to make this vegetable taste good. (Fact check: eggplant is technically a berry -*eye roll*.) All you need is some umami-loaded oyster sauce, a little sesame oil, and a generous drizzle of sambal oelek. And while we’re at it, you might as well throw in some broccoli, red onions, and fluffy jasmine rice to make it a Sweet and Spicy Vegetable Bowl. Trust me, you will be hungry enough for a meal once you get a whiff of this eggplant business roasting in the oven.

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Giant Dinner Salad

Giant Dinner Salads: if you know, you know. When the mood strikes, they can be your one-way ticket to total satisfaction, in a leafy-green kind of way. (Looking at you Charred Corn Salad and Steak and Apple Salad😘.) If you’re familiar with this blog at all though, you’re aware there will be more than just greens in this salad bowl. In my on-going saga of “more is always more”, we’re adding farro, cheese (Parmesan is good but manchego is great), smoked almonds, sliced pears, and dried cranberries to this towering pile of good-for-you greens. Also, this Giant Dinner Salad features thinly sliced chicken breast. But, you are welcome to leave that out for a meat-free situation and things will still be delicious.

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Beef and Beer Stew with Cheddar Dill Scones

Here’s the thing. I’m all about healthy food and vegetables. And, I can even get behind using up all the odds, ends, and scraps of your plant-based delights in the interest of maximizing nutrients and such. But, I’m also veeeeery into super-cozy comfort food, and that’s what we’re dealing with today. This Beef and Beer Stew with Cheddar-Dill Scones is semi-quick-cooking (when compared to traditional beef stew, anyway), super-flavorful thanks to a beer-infused beef stock, and the whole shebang is topped with flaky, cheesy, herby scones. Yes, yes, and yes.

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Listen up, friends – it’s fall! Ok, it’s been fall ever since this epically delicious mac and cheese found its way into our mouths and hearts. But in this moment, fall means cozy, savory hand pies stuffed with an earthy butternut squash and salty country ham filling. And did I mention the pastry is loaded with toasted pecans? Yup. Fully channeling autumnal North Carolina goodness here.

hand reaching for one Squash and Country Ham Hand Pie
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Rice Krispie Treats are back on this blog again… for many reasons. First, they are a no-bake dessert (read: perfect for lazy people, like me). Second, they are undeniably good. And third, they are an excellent vehicle for other yummy things, like brown butter and gingersnapssssss! Yuh. Oh, and I’ve thrown a big scoop of white chocolate chips in the mix, too, because, why not?

Brown Butter Gingersnap Rice Krispie Treats
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Sweet Potato Collard Green Fritters

I want to say I pulled this recipe out today because I was just trying to use up some last bits of veg in my house. But, the truth is, I have a long-standing, undying love for vegetable fritters. Sometimes, a fizzy batter and a shallow fry in a skillet is the best treatment you can give a vegetable. That’s the case today with these sweet potatoes and collard greens.

Batter for Sweet Potato Collard Green Fritters on a wire rack with lemon wedges
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Caramelized Onion and Bacon Mac and Cheese

Every once in a while a meal is created that you just want to curl up in bed and snuggle with. This is that meal. Macaroni and cheese already falls squarely in the comfort food category but when you add sweet caramelized onions and salty, smoky bacon to it… It’s a real situation. You might be thinking, “Nah, that sounds too rich for me,” to which I would say, “Get real. It definitely is not.”

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Brown Sugar Peach Crumble

I don’t know how else to say goodbye to summer other than by posting a peach crumble recipe full of rich, brown sugar flavor and lots of struesel-y crumble topping. It’s an overripe, fruity ode to sunshine and warm breezes that I’ll be sorry to see go away. But also, not that sorry because FALL is almost here. Yeeesss, right? Well, this crumble is the perfect transition dessert to carry you from juicy-fruit summer into sugar and spice fall.

Brown Sugar Peach Crumble
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