Chicken Spinach and Artichoke Enchiladas

Enchiladas don’t have to be a day long process.  These Chicken Spinach and Artichoke Enchiladas using spinach and artichoke dip as the sauce get them on the table in no time. 
 

Chicken Spinach and Artichoke Enchiladas from The Girl In The Little Red Kitchen

This post is sponsored by La Terra Fina. As always all opinions stated are my own. 

Here’s the deal.  I’m a dipper. 

Put a dip in front of me with some sort of chips and I’ll be all over it.  Onion dip, yogurt dip, guacamole, hummus, queso dip.  Whatever, it doesn’t matter if I can scoop something onto a chip, a vegetable, bread, my spoon. . .anything I’m happy. 

I’d make a meal out of dips if I could. 

Lucky for me La Terra Fina asked if I was interested in trying out their new line of traditional and Greek yogurt dips. Of course I said yes and after digging into these delicious, fresh, gluten-free, all-natural dips, I made a meal out of it. 

Chicken Spinach and Artichoke Enchiladas from The Girl In The Little Red Kitchen

Next to eating all the dips, cooking up a feast of Mexican food might be my next favorite thing to do.  However I  usually stick with a few easy dishes to make at home that work with my busy schedule.  Between work, exercising, blog work and now getting a bakery up and running my time is extremely limited.  Gone are the days where I’m willing to spend an hour or more on dinner during the week.  I want something quick but also nutritious and delicious and while I’m not always willing to take a shortcut, for a chance to enjoy enchiladas after a long day I am all for it. 

The other thing about me is that I’m a label reader, I will pick up an unfamiliar product at the grocery store and scrutinize what is on that label, if I can’t pronounce an ingredient or if there are preservatives or “natural flavors” it’s out of my cart.  Totally not the case with La Terra Fina, so it got the Girl In The Little Red Kitchen stamp of approval for weeknight dinner shortcut to saucing up my enchiladas. 

Chicken Spinach and Artichoke Enchiladas from The Girl In The Little Red Kitchen

La Terra Fina Dips from The Girl In The Little Red Kitchen

 

A couple of notes to speed the cooking process up – you can really use any type of chicken that you like.  In the recipe I suggest using and poaching skinless boneless chicken thighs.  They have the most flavor and they cook up quickly.  This can also be made in advance.   If you don’t care for dark meat, go ahead and use chicken breasts, it’ll just take a little longer to poach.  Alternatively, you can use a rotisserie chicken or any other leftover roasted chicken you may have cooked at home. 

For the green salsa, bottled is fine but this is another one of those recipes that is tastier homemade and can be cooked ahead of time.  I recommend this recipe from Simply Recipes

Chicken Spinach and Artichoke Enchiladas
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Ingredients

  • 1 pound boneless, skinless chicken thighs
  • 2 cups low sodium chicken stock
  • 1 teaspoon cumin powder
  • 1 teaspoon chile powder
  • 1 teaspoon sweet paprika
  • 1 teaspoon kosher salt
  • 2 cups fresh spinach, tough stems removed and roughly chopped
  • 8 ounces queso fresco or feta cheese, plus extra for serving
  • 8 - 8 inch flour tortillas
  • 1 - 10 ounce container Spinach and Artichoke Dip, such as La Terra Fina
  • 1/3 cup chicken stock
  • Tomatillo/Green salsa, avocado or guacamole and fresh cilantro to top

Instructions

  1. In a medium pot bring the 2 cups of chicken stock, cumin, chile powder, paprika and salt to a boil. Poach the chicken thighs for about 10-15 minutes or until no longer pink throughout. Let cool and shred. The chicken can be poached a day ahead of time.
  2. Heat your oven to 350 degrees and have a 9X13 inch baking dish nearby.
  3. Lay a tortilla on your workspace and place about 2 tablespoons of shredded chicken, spinach and 1 ounce of feta in the center. Roll tightly and place in the baking dish. Proceed with remaining 7 tortillas.
  4. In a medium bowl combine the spinach and artichoke dip with the 1/3 cup chicken stock until you have a pourable consistency. Pour over the enchiladas, so that all of the tortillas are covered.
  5. Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the roil and bake for 5 more minutes.
  6. Remove from the oven and let cool slightly.
  7. Serve with additional queso fresco or feta on top, along with tomatillo salsa, guacamole and fresh cilantro.
  8. Serves 4.
http://girlinthelittleredkitchen.com/2014/06/chicken-spinach-artichoke-enchiladas/

Chicken Spinach and Artichoke Enchiladas from The Girl In The Little Red Kitchen

 

Other Mexican meals that you might enjoy:

Shrimp, Avocado and Mango Tacos 

Shrimp, Avocado and Mango Tacos 

Duck Carnitas

 

Duck Carnitas

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5 thoughts on “Chicken Spinach and Artichoke Enchiladas

  1. Joanne

    As much as I would love to make everything from scratch, homemade all the time…it just doesn’t always happen. Good to know these dips are good quality stuff! I love that you’ve enchilada-ed them!

    Reply
  2. Nancy @ gottagetbaked

    “If you don’t care for dark meat” <– it always amazes me when I meet people who don't like dark meat! I'll take it over chicken breast any day. These enchiladas look spectacular, Susan! I love that it's not the usual tomato based version and it's a white sauce instead (yummmmm…)

    Reply

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