Gratinéed Enchiladas with Spinach-Parmesan Sauce

By AislePrompt Editorial · Published 2026-07-15 · Updated 2026-07-15

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 recipe, ready in about 50 minutes, pairs corn tortillas, cooked shredded chicken breast, fresh spinach leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.

Ingredients

• 8 pieces corn tortillas
• 2 cups cooked shredded chicken breast
• 3 cups fresh spinach leaves
• 1 cup Parmesan cheese, grated
• 1 small onion, chopped
• 3 garlic cloves, minced
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 cups whole milk
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil

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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.