Monterey Chicken Enchiladas
There are few weeknight winners as comforting and crowd-pleasing as Monterey Chicken Enchiladas. Cheesy, creamy, and dotted with tender chicken and spinach, these enchiladas bake up golden and bubbling while you sip your favorite drink and dream of the first forkful. The flavor combo of Monterey Jack, green chiles, and a velvety sauce makes this a recipe I come back to again and again—quick to assemble and perfect for leftovers.
Why you’ll love this recipe
This version of Monterey Chicken Enchiladas feels indulgent without being fussy. It combines familiar pantry ingredients with a simple béchamel-style sauce that brings everything together. The shredded chicken keeps the filling hearty, while the spinach and French fried onions add texture and brightness. Plus, the whole dish comes together in about an hour, which makes it ideal for busy evenings.
Ingredients
- ▢8 flour tortillas, soft taco size
- ▢1½ cups cooked shredded chicken
- ▢½ (10-oz) package frozen spinach, thawed and drained
- ▢½ cup French fried onions
- ▢2½ cups shredded Monterey Jack cheese, divided
- ▢3 Tbsp butter
- ▢3 Tbsp all-purpose flour
- ▢2 cups chicken broth
- ▢1 Tbsp taco seasoning
- ▢1 cup sour cream
- ▢1 (4-oz) can diced green chilies
Make-ahead and serving tips
You can assemble the enchiladas up to a day in advance and refrigerate them covered. When ready to bake, remove from the fridge and add about 5–10 extra minutes to the baking time so the center heats through. Leftovers keep well for 3–4 days and reheat nicely in the oven or a covered skillet.
Step-by-step instructions
Below are clear, numbered steps that follow the ingredient list and keep the assembly straightforward.
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish or a similar-sized ovenproof casserole.
- Prepare the spinach: If your spinach is still icy, squeeze out as much water as possible using a clean kitchen towel or paper towels, then chop it coarsely. Set aside.
- Make the sauce base (roux): In a medium saucepan over medium heat, melt 3 Tbsp butter. When the butter is fully melted and foamy, whisk in 3 Tbsp all-purpose flour until smooth and lightly bubbling, about 1 minute; this cooks out the raw flour taste.
- Whisk in the liquid: Gradually pour in 2 cups chicken broth while whisking constantly to avoid lumps. Bring the mixture to a gentle simmer and cook until it thickens slightly, about 2–3 minutes.
- Season the sauce: Stir in 1 Tbsp taco seasoning. Reduce the heat to low and whisk in 1 cup sour cream until the sauce is smooth and creamy. Remove from heat.
- Combine the filling: In a large bowl, mix 1½ cups cooked shredded chicken, the drained ½ (10-oz) package frozen spinach, ½ cup French fried onions, 1 cup of the shredded Monterey Jack cheese (reserve the remaining 1½ cups for topping), and the entire 1 (4-oz) can diced green chilies. Pour about 1/3 cup of the prepared sauce into the filling mixture and stir until everything is evenly coated. The added sauce helps the filling stay moist but do not over-wet the tortillas.
- Assemble the enchiladas: Lay one flour tortilla on a work surface. Spoon approximately 1/3 cup of the filling into the center of the tortilla, spreading it into a line. Tuck in the sides slightly and roll the tortilla tightly. Place the rolled tortilla seam-side down into the prepared baking dish. Repeat with the remaining tortillas and filling, arranging the enchiladas snugly in the dish.
- Top with sauce and cheese: Pour the remaining sauce evenly over the arranged enchiladas, making sure to cover edges and ends so they warm through evenly. Sprinkle the reserved 1½ cups shredded Monterey Jack cheese across the top in an even layer.
- Bake: Place the baking dish in the preheated oven and bake until the cheese is melted and bubbly and the sauce is hot in the center, about 20–25 minutes. If you prefer a browned top, switch the oven to broil for the last 1–2 minutes while watching carefully so the cheese doesn’t burn.
- Rest and serve: Remove the enchiladas from the oven and let them rest for 5 minutes. This helps the sauce settle and makes serving cleaner. Garnish as desired and serve warm.
Notes and swaps
- If you don’t have pre-cooked shredded chicken, roast or poach two medium chicken breasts, let them cool slightly, then shred with two forks. Measure out 1½ cups for the recipe.
- Don’t skip draining the spinach thoroughly; excess liquid can make the filling soggy. Wrapping the thawed spinach in a towel and squeezing works best.
- French fried onions add a subtle crunch and flavor inside the filling; if you prefer, reserve a few to sprinkle on top after baking for extra texture.
- For a milder dish, use mild diced green chiles; for more heat, use a can labeled medium or hot, or add a pinch of cayenne to the sauce.
What to serve with these enchiladas
Keep the sides simple to let the enchiladas shine: a crisp green salad with lime vinaigrette, cilantro-lime rice, or a scoop of warmed refried beans are all excellent. A pile of fresh lime wedges and chopped cilantro on the side adds brightness.
Troubleshooting
- Dry filling: If your filling seems dry when mixing, add a tablespoon or two more of the prepared sauce until it’s moist but not soupy.
- Soggy tortillas: Ensure the spinach is well drained, and don’t overfill the tortillas. Slightly warming the tortillas before filling makes them more pliable and prevents cracking.
- Runny sauce after baking: Let the dish rest 5 minutes before serving; the sauce will thicken as it cools slightly.
Final thoughts
Monterey Chicken Enchiladas balance cheesy comfort with a veggie boost from spinach, making them a satisfying all-in-one meal. They’re easy to multiply for company, forgiving to improvise with pantry finds, and reliably delicious every time. Give them a try on a busy weeknight—you’ll have dinner on the table with minimal fuss and maximum flavor.
Monterey Chicken Enchiladas
Ingredients
Equipment
Method
- Preheat the oven to 350°F and spray a 9x13-inch baking dish with cooking spray.
- In a large bowl, combine the shredded chicken, drained spinach, French fried onions, and 1½ cups of the Monterey Jack cheese.
- Spoon an equal portion of the chicken mixture onto each tortilla, roll them up, and place seam-side down in the prepared baking dish.
- Make the sauce: melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for 1 minute.
- Gradually whisk in the chicken broth until smooth, then cook until the sauce thickens.
- Remove the sauce from heat and stir in the taco seasoning, sour cream, and diced green chiles until fully combined.
- Pour the sauce evenly over the rolled enchiladas and sprinkle with the remaining 1 cup of Monterey Jack cheese.
- Bake for 20–25 minutes, then broil for a few minutes if you want the cheese browned. Let rest briefly before serving.
Notes
- You can use low-carb flour or corn tortillas as a substitute.
- Rotisserie chicken works well as the cooked chicken.
- For more heat, use jalapeños instead of the diced green chiles.
- See the linked homemade taco seasoning recipe for a DIY option.
- To freeze, cool completely, wrap the casserole, and freeze up to three months.
- Reheat covered in the oven or in the microwave after thawing.
