Published by Best Fitness Routine. Editorial standards · Report a correction. Educational guidance; no individual clinical review is claimed unless a qualified reviewer is named.
About This Healthy Recipe
These green chile chicken and spinach enchiladas combine lean shredded chicken with a homemade tomatillo sauce. Two small enchiladas and an equal share of sauce make each measured dinner portion.
Poach chicken completely before shredding, squeeze the thawed spinach and warm corn tortillas so they roll without tearing. Mild fresh chiles make the heat easier to control than an unspecified jarred sauce.
The corn tortillas have no added salt in the calculation reference; packaged tortillas and cheese vary considerably. This recipe is not labeled gluten-free because ingredient labels and kitchen cross-contact still need checking.
Why Readers May Like It
- 1Measured portions and clear freezing and reheating guidance.
- 2Clear dry, cooked and drained ingredient weights.
- 3A complete four-serving meal with practical cooking cues.
Recipe Summary and Estimated Nutrition
Nutrition is estimated from the listed ingredient weights and the specific USDA records or manufacturer references linked below. Weights labeled dry, cooked or drained must be matched to that state.
4 servings
One serving is one quarter of the base batch. Values are estimates rather than laboratory analysis.
Per one quarter of the base recipe
Per one quarter of the base recipe
Per one quarter of the base recipe
Per one quarter of the base recipe
Brands, drained weights, substitutions and final serving sizes can change these values.
Ingredient-by-Ingredient Nutrition Breakdown
Gram weights are the calculation basis; household measures are approximate. Cooking water is listed for preparation, and drained water is not included.
| Ingredient | Amount used | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|---|
| Raw boneless skinless chicken breast | about 1 lb 2 oz | 500 g | 600 kcal | 112.5 g | 0 g | 13.1 g |
| Corn tortillas | 8 small tortillas | 240 g | 533 kcal | 13.7 g | 111.8 g | 6 g |
| Frozen spinach, thawed and squeezed | about 1 packed cup | 200 g | 46 kcal | 5.9 g | 7.5 g | 0.5 g |
| Tomatillos, husked and chopped | about 1 lb 2 oz | 500 g | 160 kcal | 4.8 g | 29.2 g | 5.1 g |
| Green chile peppers, seeds removed | about 2 mild peppers | 80 g | 32 kcal | 1.6 g | 7.6 g | 0.2 g |
| Onion, chopped | 1 medium | 150 g | 60 kcal | 1.6 g | 14 g | 0.1 g |
| Monterey Jack cheese, shredded | about 3/4 cup | 80 g | 298 kcal | 19.6 g | 0.5 g | 24.2 g |
| Olive oil | 1 tablespoon | 14 g | 124 kcal | 0 g | 0 g | 14 g |
| Garlic, minced | 2 cloves | 8 g | 12 kcal | 0.5 g | 2.6 g | 0 g |
| Lime juice | 2 tablespoons | 30 g | 8 kcal | 0.1 g | 2.5 g | 0 g |
| Ground cumin | about 1 teaspoon | 2 g | 8 kcal | 0.4 g | 0.9 g | 0.4 g |
| Table salt | about 1/3 teaspoon | 2 g | 0 kcal | 0 g | 0 g | 0 g |
| Water for sauce | about 2/3 cup | 150 g | 0 kcal | 0 g | 0 g | 0 g |
| Full recipe estimate | 4 servings | — | 1881 kcal | 160.7 g | 176.6 g | 63.6 g |
How This Nutrition Estimate Was Prepared
- Match each listed ingredient to its linked food record or stated label reference.
- Multiply the per-100-g values by the listed gram weight and add the unrounded ingredient values.
- Divide the full calculation by four servings, then round for the cards.
- Recalculate if you change the ingredient brand, amount or serving yield.
Ingredient cells are rounded independently. The footer sums displayed cells; per-serving cards use the unrounded calculation, so small rounding differences are expected. Cooking-water losses affect finished weight, not the fixed four-serving calculation.
Ingredients
Measured ingredients
Step-by-Step Preparation
As an Amazon Associate I earn from qualifying purchases. Equipment links are paid affiliate links; use suitable tools you already own.
Equipment
- Lidded saucepan (paid link)
- Large lidded cooking pot (paid link)
- Instant-read food thermometer (paid link)
- Chef’s knife (paid link)
- Cutting board (paid link)
- Immersion blender (paid link)
- Mixing bowls (paid link)
- Skillet with lid (paid link)
- Oven-safe baking dish (paid link)
- Oven gloves (paid link)
- Freezer-safe meal containers (paid link)
Before You Start
Poach chicken completely before shredding, squeeze the thawed spinach and warm corn tortillas so they roll without tearing. Mild fresh chiles make the heat easier to control than an unspecified jarred sauce.
Allow about 65 minutes. Components can overlap; use the doneness cues rather than the clock alone. Keep surfaces and utensils clean. Chilling and freezing time is additional to the preparation and cooking time shown.
Cook the chicken safely
18–25 minutesPlace chicken in a saucepan and add enough water to cover. Bring to a gentle simmer and cook until a instant-read food thermometer (paid link) reads 165°F / 74°C in the thickest parts. Transfer to a clean plate, rest briefly and shred. Discard the cooking water.
Start the green sauce
12–15 minutesWhile chicken cooks, heat oil in a separate pot. Soften onion for 5 minutes, then add garlic, tomatillos, chiles, cumin, salt and the listed 150 g water. Cover and simmer until the tomatillos soften.
Blend and season the sauce
3 minutesBlend the softened sauce with a immersion blender (paid link), following hot-liquid instructions. Stir in lime juice and taste. Add a little water only if too thick to spoon easily.
Combine chicken and spinach
5 minutesHeat the oven to 375°F / 190°C conventional, or 350°F / 175°C fan. Mix shredded chicken with squeezed spinach and 100 g green sauce in a bowl.
Warm and roll the tortillas
8 minutesWarm tortillas in a dry skillet or under a damp microwave-safe cover until pliable. Spread one third of the remaining sauce in a oven-safe baking dish (paid link). Divide filling among eight tortillas, roll and arrange seam-side down.
Bake with the measured topping
20–25 minutesSpoon all remaining sauce over the tortillas and scatter the cheese. Cover and bake 15 minutes, then uncover and finish until the middle is hot and the topping melts. Confirm 165°F / 74°C in the filling.
Serve or chill two-enchilada portions
5 minutesDivide eight enchiladas and all sauce into four servings. Chill any freezer servings promptly in shallow freezer-safe meal containers (paid link) portions, then close, label and freeze once cold.
How to Know It Is Ready
Chicken and completed enchilada filling reach 165°F / 74°C.
Soft intact tortillas with moist filling and a spoonable green sauce.
Two enchiladas plus one quarter of the sauce and cheese.
What This Meal Provides and What to Consider
Meal Balance
- The measured batch supplies about 40.2 g protein per serving.
- Vegetables and the listed grain or legume portions make this a full meal, rather than a protein-only snack.
Things to Consider
- Contains milk from cheese. Verify packaged tortilla allergens.
- Choose chile heat to suit your household; hotter peppers are not nutritionally necessary.
Who May Enjoy This Recipe?
Freezer meal planning
People looking for a practical meal with a measured grain, protein or legume component.
Home cooking
The corn tortillas have no added salt in the calculation reference; packaged tortillas and cheese vary considerably. This recipe is not labeled gluten-free because ingredient labels and kitchen cross-contact still need checking.
Measured portions
People who want to understand how ingredient weights relate to a four-serving batch.
How to Adjust the Meal
Smaller appetite
Serve a smaller portion and save the rest. Recalculate nutrition for the portion you actually eat rather than labeling an unchanged serving low-calorie.
Larger appetite
Add vegetables or another suitable accompaniment, and include those ingredients in the meal calculation.
Protein adjustments
If changing raw boneless skinless chicken breast, check its product label and recalculate. A larger amount may also change texture and cooking requirements.
Substitutions, Dietary Notes, and Allergens
Practical Substitutions
- Use a suitable mild green chile instead of a hot variety; keep the same edible weight.
- Replace Monterey Jack with part-skim mozzarella at the same weight; recalculate values.
Allergen Information
Contains milk from cheese. Verify packaged tortilla allergens.
Check packaged ingredient labels for the allergens relevant to you. A substitution changes both the recipe and the calculation.
Storage and Meal Preparation
Refrigerate perishable food within 2 hours, or within 1 hour when the surroundings exceed 90°F (32°C). Use shallow containers and a refrigerator at 40°F (4°C) or colder. Use cooked leftovers within 3–4 days; reheat hot leftovers to 165°F (74°C). Keep clean ready-to-eat sauces separate when that helps preserve texture.
Freezing This Meal
Freeze cooked, chilled two-enchilada portions with sauce at 0°F / −18°C for up to 2 months for best texture.
Thawing and Reheating
Thaw in the refrigerator overnight. Reheat covered in a suitable baking dish at 350°F / 175°C, uncovering near the end if needed. Check the middle of the filling reaches 165°F / 74°C. Alternatively microwave with a suitable cover and check several spots.
Preparation and cooking times describe making the fresh batch. Chilling, freezer storage, thawing and later reheating require additional time. Do not thaw perishable meals on the counter.
Frequently Asked Questions
Yes, as a different version. Replace the homemade sauce with a suitable quantity from your chosen product and recalculate sodium and nutrition; jarred sauces are not equivalent to these measured ingredients.
Cold tortillas are brittle. Warm them until flexible immediately before filling, and avoid overfilling or rolling them too tightly.
The listed ingredients provide an estimated 40.2 g protein per one quarter of the batch. Brands and portions can change this value.
Use the 2× or 3× control for gram quantities and serving count. Keep the per-serving estimate as a base guide; use larger cookware or batches and check doneness rather than multiplying the cooking time.
Nutrition Sources and Recipe Notes
These values are planning estimates, not individualized nutrition advice. Use the labels for your exact products when precision is important. The recipe has not been kitchen-tested and the image is a generated illustration of the intended dish.
Nutrition Data Sources
See our Nutrition Calculation Methodology for weights, rounding and substitutions.
Food Safety Reference
Freezer Storage Reference
Recipe development note: this page does not claim independent kitchen testing. The image is illustrative and does not document a tested result. Ingredient-based nutrition estimates can change with brands, weighing state, preparation and serving size; use exact labels when precision matters.
Useful Tools for This Recipe
As an Amazon Associate I earn from qualifying purchases. The links below are paid affiliate links.
These are the tools used in the preparation above. Use suitable equipment you already own, or compare options if you need an item.
Lidded saucepan
Cook the smaller component or side described in the method.
Compare on Amazon →Paid link · opens in a new tabLarge lidded cooking pot
Choose a pot large enough for the batch, with a well-fitting lid and a base suitable for your stove.
Compare on Amazon →Paid link · opens in a new tabInstant-read food thermometer
Check the stated safe center temperature rather than relying on surface color alone.
Compare on Amazon →Paid link · opens in a new tabChef’s knife
Cut the recipe ingredients into the specified sizes.
Compare on Amazon →Paid link · opens in a new tabCutting board
Use a clean preparation surface and separate raw meat from ready-to-eat food.
Compare on Amazon →Paid link · opens in a new tabImmersion blender
Blend the softened tomatillo sauce carefully, keeping the head submerged and following the maker’s hot-liquid instructions.
Compare on Amazon →Paid link · opens in a new tabMixing bowls
Keep wet mixtures, coatings or fillings organized during preparation.
Compare on Amazon →Paid link · opens in a new tabSkillet with lid
Choose a pan large enough for the method; check oven safety where required.
Compare on Amazon →Paid link · opens in a new tabOven-safe baking dish
Choose a roomy 2.5–3-quart / 2.5–3-liter dish, or multiple smaller dishes. Follow temperature-change instructions and avoid thermal shock.
Compare on Amazon →Paid link · opens in a new tabOven gloves
Protect your hands when moving the hot tray or oven-safe pan.
Compare on Amazon →Paid link · opens in a new tabFreezer-safe meal containers
Choose shallow containers rated for freezing, with suitable expansion space. Transfer food to oven-safe cookware for oven reheating unless the maker explicitly permits it.
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