Gratinéed Enchiladas with Spinach-Parmesan Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Soft corn tortillas filled with tender chicken are smothered in a creamy spinach sauce, topped with Parmesan cheese, and baked until golden and bubbling. This mexican ready in about 50 minutes blends corn tortillas, cooked shredded chicken breast, fresh spinach leaves into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 420 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 30 min Serves 4 Mexican cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a skillet over medium heat and sauté 1 small chopped onion and 3 minced garlic cloves for 3-4 minutes until translucent and fragrant.
  2. Step 2: Add 3 cups fresh spinach leaves and cook for 2 minutes until wilted, then transfer the mixture to a blender and blend until smooth; set aside.
  3. Step 3: In the same skillet, melt 3 tbsp unsalted butter over medium heat and whisk in 3 tbsp all-purpose flour, cooking for 1-2 minutes until lightly golden.
  4. Step 4: Gradually whisk in 2 cups whole milk, stirring constantly until the sauce thickens and coats the back of a spoon, about 5 minutes.
  5. Step 5: Stir the blended spinach puree into the béchamel sauce, season with 1 tsp salt and 1/2 tsp black pepper, and keep warm.
  6. Step 6: Preheat the oven to 375°F (190°C). Lightly warm 8 corn tortillas to make them pliable.
  7. Step 7: Fill each tortilla with 1/4 cup cooked shredded chicken breast, roll tightly, and place seam-side down in a greased baking dish.
  8. Step 8: Pour the spinach-Parmesan sauce evenly over the rolled enchiladas, then sprinkle 1 cup grated Parmesan cheese on top.
  9. Step 9: Bake uncovered for 20 minutes until the cheese is melted and golden brown. Let rest for 5 minutes before serving.

Frequently asked questions

How long does Gratinéed Enchiladas with Spinach-Parmesan Sauce take to make?

Total time is about 50 minutes (20 min prep + 30 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Gratinéed Enchiladas with Spinach-Parmesan Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Gratinéed Enchiladas with Spinach-Parmesan Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Gratinéed Enchiladas with Spinach-Parmesan Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Gratinéed Enchiladas with Spinach-Parmesan Sauce?

Mexican mexican like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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