Our Recipes

Chicken and Spinach Enchiladas with Jalapeno Cheese Sauce

  • Yield: 4 to 6 servings
  • Prep Time:15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes


  • 6 Frescados Yellow Corn Tortillas
  • 1 tbsp olive oil
  • 1/2 onion, chopped
  • 1 clove garlic, minced
  • 1/2 tsp ground cumin
  • 1/2 tsp dried oregano
  • Pinch each salt and pepper
  • 4 cups chopped fresh spinach
  • 1 cup black beans, drained and rinsed
  • 1 cup cooked shredded chicken
  • 3/4 cup tomatillo salsa
  • Cheese Sauce:
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 1 cup homogenized (whole) milk
  • 1/4 tsp each salt and pepper
  • Pinch cayenne pepper
  • 1 jalapeno pepper, seeded and finely chopped
  • 1 cup shredded Monterey Jack cheese


In large skillet, heat oil over medium heat; cook onion, garlic, cumin, oregano, and salt and pepper for about 4 minutes or until onion is softened. Add spinach; cook, stirring, for 2 minutes or just until wilted. Stir in beans and chicken; stir in salsa. Remove from heat.

Cheese Sauce: In saucepan, melt butter over medium heat; add flour and cook for 1 minute. Whisk in milk, salt, pepper and cayenne. Bring to simmer, whisking constantly, for 5 to 7 minutes or until mixture thickens and coats back of spoon. Stir in jalapeno pepper. Remove from heat; stir in 1/2 cup (125 mL) of the Monterey Jack cheese until smooth.

Preheat oven to 350°F (180°C). Lay tortillas on clean work surface. Divide chicken mixture evenly among tortillas, placing along center of each tortilla. Roll into cigar shape around filling. Nestle, seam side down, into lightly greased 8-inch square (2 L) baking dish; pour sauce over top. Sprinkle with remaining cheese. Bake, uncovered, for 30 to 35 minutes or until filling is bubbling. Broil until top is golden and browned.

Nutritional Info

Per 1/6 recipe
Calories 350
Fat 16g
Cholesterol 45mg
Sodium 790mg
Carbohydrate 33g
Fiber 4g
Sugars 3g
Protein 18g