Cooking for One – Chicken and spinach enchiladas


I had never made enchilada sauce myself; it turns out that it is super simple!  This was an easy way to turn leftover chicken into something new.

I made this just for myself, so double it if you’re cooking for two. Enchiladas are not very photogenic, but they tasted much better than they looked!

Enchilada Sauce

1 T vegetable oil
2 cloves garlic
1 T flour
1/2 c tomato sauce
1 T New Mexico chili powder
1/2 tsp cumin
3/4 c water
kosher salt


1/2 c cooked, shredded chicken
2 c raw spinach, wilted (add 1 T water and microwave for 30 seconds)
3 corn tortillas
enchilada sauce (see above)
cheddar cheese, shredded

Preheat the oven to 375 degrees F.

In a small saucepan, heat the vegetable oil and garlic until the garlic begins to sizzle. Add the flour and stir in with a whisk to make a roux. After the flour has cooked for about 30 seconds, add the tomato sauce, chili powder, cumin, water, and a pinch of salt. Simmer for 10 minutes, taste, and add additional salt if necessary.

Spray a 9×9 inch casserole dish with nonstick cooking spray. Fill each tortilla with spinach and chicken, then roll loosely, with the seam on the bottom. Cover in enchilada sauce and top with shredded cheese.

Bake for 12 minutes.


One response »

  1. Pingback: Chicken tortilla soup « Tiny Perfect Bites

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s