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.
When I first started blogging, I was determined to be different. To be unique. To find some of the craziest ideas out there and then mash them up so they were even crazier and — hopefully — more delicious.
I’ll admit, I look back to some of my first recipes on here and cringe a little. It took me a while to realize that what most people want are recipes that you are actually going to go to the kitchen to make for dinner, that are doable. Not crazy or extravagant or time-consuming.
So I went back to the basics, for quite some time actually. And I’m just now starting to feel a yearning to get a little crazy — just a little — again. One of the best parts of food blogging is getting to create — the kitchen is truly my art studio.
These Cordon Bleu Chicken Enchiladas are pure comfort food, born out of two entirely separate but delicious things: chicken cordon bleu and enchiladas. But they are seriously incredible and, maybe best of all, make-ahead-able. Perfect for those crazy, stressful days of school and holidays and sports and dance classes and swimming lessons and life.
Tips and Tricks for Making these Cordon Bleu Chicken Enchiladas:
- I prefer to use whole wheat tortillas for some extra fiber and protein, but any flavor will work just as well. Feel free to use the smaller ones, too! They’re perfect for the kiddos who need smaller portions.
- Also feel free to add a ton more vegetables to the filling — cooked carrots, peas, mushrooms, steamed asparagus… you can really go any direction you want. I wanted to keep my base recipe pretty simple and straightfoward, so I only added some chopped spinach so that I had some veggies in there, but you can definitely load them right up!
- If you’re going to make ahead, you’ll definitely want to leave the sauce of the top so that they don’t get soggy — simple spread it on and sprinkle with cheese before baking!
- Speaking of sauce, store bought Alfredo works totally fine if that’s your thing or you’re short on time. Me? I try to make everything from scratch as often as I can, but I know that life gets crazy and sometimes you need a shortcut!
Cordon Bleu Chicken Enchiladas Recipe + VIDEO
15 mins
Prep Time
45 mins
Cook Time
1:00
Total Time
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.
Ingredients
- 3 chicken breasts, seasoned, cooked and chopped (450g or 1 lb)
- 1 1/2 cups cooked, chopped ham (185g)
- 1/3 cup frozen spinach, thawed and squeezed dry (30g) *
- 3 cups shredded mozzarella cheese (100g), divided
- 1/2 teaspoon dried parsley
- 1/4 teaspoon garlic powder
- 8 large size (small works, too!) whole wheat tortillas
- 1/4 cup butter
- 1/2 teaspoon minced garlic
- 1/4 cup flour
- 1 1/2 cups 1% milk
- 1/2 teaspoon salt
- pinch of black pepper
- 1/2 cup shredded Parmesan cheese
Directions
- Preheat oven to 350 degrees F and lightly grease a 9×13″ 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.
Recipe Notes
*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.
