These Cordon Bleu Chicken Enchiladas are an easy, make ahead meal to keep on hand for busy weeknights! Loaded with chicken, ham, cheese and spinach, then smothered in Alfredo sauce and cheese, they are pure comfort food! Includes step by step recipe video.
Course Main Course
Prep Time 15minutes
Cook Time 45minutes
Total Time 1hour
Author Ashley Fehr
3chicken breastsseasoned, cooked and chopped (450g or 1 lb)
1 1/2cupscookedchopped ham (185g)
1/3cupfrozen spinachthawed and squeezed dry (30g) *
3cupsshredded mozzarella cheese100g, divided
8whole wheat tortillas
1 1/2cups1% milk
pinch of black pepper
1/2cupshredded Parmesan cheese
Preheat oven to 350 degrees F and lightly grease a 9x13" pan.
In a large bowl, combine cooked chicken, ham, spinach, 1½ cups mozzarella cheese, parsley and garlic powder.
Divide filling between tortillas and roll up tightly. Place in a row in prepared pan (you will probably have to squish a little -- that's okay!). Set aside.
In a large skillet, melt butter. Add minced garlic and cook 1 minute.
Add flour, stir until combined and cook 1 minute. Gradually whisk in milk and season with salt and pepper. Cook over medium heat, stirring constantly, until thickened, about 4-5 minutes. Stir in Parmesan cheese.
Pour Alfredo sauce over enchiladas, sprinkle with remaining 1½ cups mozzarella cheese and bake for 25-35 minutes until hot and cheese is starting to brown. Serve.
*You can use fresh spinach or even kale, you will just want to use way more because the spinach shrinks considerably when it's frozen. **I made these first with large and then with small tortillas -- we actually prefer the smaller enchiladas but you will get 10 enchiladas with the filling instead of 8.