Based on multiple recipes, like this one: https://12tomatoes.com/spinach-and-cheese-enchiladas

Personal rating:




  • Rotisserie chicken
  • Burrito size Tortillas
  • 1-2 cans of enchilada sauce (~20 oz)
  • 1 or 2 cans of black beans, strained
  • Can of diced green chilies
  • 1/2 lb. Shredded Mexican cheese
  • (optional) diced onions, diced tomatoes (drained), spinach, or other vegetables
  • Sour cream, for serving


The chicken can be substituted with all veggies based on https://cookieandkate.com/vegetarian-enchiladas-recipe/

  • 6 oz (5 cups) baby spinach
  • 1 red onion, diced
  • 1 red bell pepper, chopped
  • 1 lb of broccoli or cauliflower, remove florets and slice into bite-size pieces
  • 1 tsp Ground Cumin
  • 1/4 tsp Ground Cinnamon



  • Bake the chicken (if not already cooked)
  • Preheat the oven to 375F
  • Roll the cooked chicken, cheese, beans, and other vegetables into burritos. Place flap side down and then pour enchilada sauce over top
  • Bake for 25 minutes


  • In a large skillet over medium heat, saute the onions in olive oil (5-7 min)
  • Add broccoli and bell pepper. Reduce heat to medium-low and cover. Cook for 8 min
  • Add the cumin and cinnamon
  • Add the spinach in handfuls and heat until all wilted
  • Spoon into each enchilada in place of the chicken