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Chicken, Spinach, and Pepper Jack Enchiladas recipe served on a plate, by Pekin the Chef

Aug 08 2026

Restaurants›Juan Tequila's Long Beach, MS›Chicken, Spinach, and Pepper Jack Enchiladas Recipe

Chicken, Spinach, and Pepper Jack Enchiladas Recipe

Name: Juan Tequila's Long Beach, MS Chicken, Spinach, And Pepper Jack Enchiladas Recipe
Cook time: 55 min
Total time: 55 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 3 cups cooked chicken, shredded; 4 cups fresh spinach, packed; 2 cups Pepper Jack cheese, shredded; 0.5 cups yellow onion, finely diced; 2 tsp garlic cloves, minced; 1 tbsp olive oil; 1 tsp salt; 0.5 tsp black pepper; 0.5 tsp ground cumin; 1 tbsp lime juice (optional); 2 cups vegetable or chicken broth; 3 tbsp tomato paste; 1 tbsp chili powder; 1 tsp smoked paprika; 0.5 tsp ground cumin; 0.5 tsp garlic powder; 0.5 tsp onion powder; 2 tbsp all-purpose flour; 2 tbsp vegetable oil; 1 tsp salt; 0.25 tsp ground black pepper; 8 count all-purpose flour or corn tortillas (6-8, 8-inch); 1 cups additional Pepper Jack cheese, shredded; 0.25 cups fresh cilantro, chopped; 0.5 cups sour cream (for serving); 2 tbsp sliced green onions (optional); 2 count lime wedges (optional); 1 tsp cooking spray or oil (for pan)

Inspired by Juan Tequila's Long Beach, MS

Time55m

Serves6

Delicious enchiladas filled with tender chicken, fresh spinach, and spicy pepper jack cheese, all smothered in a rich enchilada sauce.

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Ingredients

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Filling

3 cups cooked chicken, shredded

4 cups fresh spinach, packed

2 cups Pepper Jack cheese, shredded

1/2 cups yellow onion, finely diced

2 tsp Garlic cloves, minced

1 tbsp olive oil

1 tsp Celtic sea salt

1/2 tsp black pepper

1/2 tsp Ground cumin

1 tbsp lime juice (optional)

Enchilada Sauce

2 cups vegetable or chicken broth

3 tbsp tomato paste

1 tbsp Chili powder

1 tsp Smoked paprika

1/2 tsp Ground cumin

1/2 tsp Watkins garlic powder

1/2 tsp Onion powder

2 tbsp 00 bread flour

2 tbsp Tuscany sunflower oil

1 tsp Celtic sea salt

1/4 tsp ground black pepper

Assembly & Toppings

8 count all-purpose flour or corn tortillas (6-8, 8-inch)

1 cups additional Pepper Jack cheese, shredded

1/4 cups Fresh cilantro, chopped

1/2 cups sour cream (for serving)

2 tbsp sliced green onions (optional)

2 count lime wedges (optional)

1 tsp cooking spray or oil (for pan)

Method

Filling

Prepare aromatics

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the diced onion and sauté until translucent, about 4 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Wilt spinach

Add the fresh spinach to the skillet in batches, stirring until wilted and any excess liquid cooks off, about 2–3 minutes total. Remove from heat and let cool slightly.

Mix filling

In a large bowl combine shredded cooked chicken, the sautéed onion-spinach mixture (squeeze out any excess liquid first), 2 cups shredded Pepper Jack cheese, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp ground cumin, and 1 tbsp lime juice if using. Stir until evenly combined. Taste and adjust seasoning.

Enchilada Sauce

Make roux

In a medium saucepan, heat 2 tablespoons vegetable oil over medium heat. Whisk in 2 tablespoons all-purpose flour and cook, whisking constantly, for 1–2 minutes until it forms a pale roux (do not brown).

Add spices and liquids

Stir in 1 tablespoon chili powder, 1 teaspoon smoked paprika, 1/2 teaspoon ground cumin, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 teaspoon salt, and 1/4 teaspoon black pepper. Slowly whisk in 2 cups broth and 3 tablespoons tomato paste until smooth.

Simmer

Bring sauce to a gentle simmer, reduce heat to low, and cook for 6–8 minutes, whisking occasionally, until slightly thickened. Taste and adjust salt or spices. Remove from heat.

Assembly & Bake

Prep oven and tortillas

Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with cooking spray or 1 teaspoon oil. To make tortillas pliable and less likely to crack, wrap them in a damp paper towel and microwave for 20–30 seconds or warm them briefly in a skillet.

Fill tortillas

Spread about 1/2 cup of enchilada sauce evenly across the bottom of the prepared dish. Place a warmed tortilla on a flat surface, spoon roughly 1/3 cup of the chicken-spinach filling down the center of each tortilla, roll up snugly, and place seam-side down in the baking dish. Repeat with remaining tortillas and filling (should make 6–8 enchiladas depending on filling amount).

Top and bake

Pour remaining enchilada sauce evenly over the rolled enchiladas, making sure sides are covered. Sprinkle the additional 1 cup shredded Pepper Jack cheese over the top. Cover the dish loosely with foil and bake in the preheated oven for 15 minutes. Remove foil and bake another 6–8 minutes until cheese is bubbly and lightly golden.

Finish and serve

Allow enchiladas to rest 5 minutes out of the oven. Garnish with chopped cilantro and sliced green onions. Serve with sour cream and lime wedges on the side.