Cheesy Chicken and Spinach Tortilla Rolls

Enchiladas have a long history in Mexican home kitchens, where cooks have always used whatever was left over from the day before. Shredded chicken, a handful of greens and some cheese rolled into a warm tortilla is really just that same idea in a tidy, baked form. These rolls follow that spirit. You can make the filling while the oven heats, and the whole dish needs only one baking dish and a bowl.

A quick word about the spinach. Frozen spinach is picked and blanched at its peak, so it holds its color and nutrients well, and it is often easier to work with than fresh. The one step that matters is draining it properly. Thaw it, then squeeze out as much water as you can with your hands or a clean towel. If you skip this, the filling turns loose and the tortillas can tear when you roll them. Squeezing it dry keeps each roll firm enough to sit neatly seam side down.

Warm the tortillas before you fill them. Corn tortillas crack when they are cold, and a few seconds in a dry skillet or a damp paper towel in the microwave makes them soft and pliable. Stack them in a clean towel while you work so they stay warm. Once they are rolled and sauced, leftovers keep in the fridge for about three days. Reheat a portion in the microwave or a warm oven, and the sauce will soften the tortillas again without drying them out.

For a simple side, a crisp green salad with lime and a few slices of radish cuts through the richness of the cheese and sauce. If you want something that feels more like a full plate, a bowl of Chunky Black Bean Garden Salsa spooned on top adds brightness and a bit of crunch without much effort. Another good pairing is Chili Lime Charred Corn on the Cob, which brings a smoky sweetness that suits the green sauce well.

Leftover filling is useful too. Mix any extra chicken and spinach with a spoonful of salsa and eat it in a lettuce wrap or on top of a baked potato the next day.