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Chicken & Spinach Enchilada Recipe

Adding spinach to these chicken & spinach enchiladas packs lots of extra nutrition into this delicious crock pot recipe!

I love adding super foods to everyday recipes to kick the nutrients in the recipe up a notch! Chicken & Spinach Enchilada recipe made w crock pot chicken!

I promised you last week that I was going to stretch this delicious crock pot chicken verde recipe into more delicious meals, so I am back today with a family favorite, Chicken & Spinach Enchiladas!  There is nothing better than using a recipe to stretch into a whole new and exciting dinner for the family — saving you TONS of time!

My family all loves this recipe, well, because they think it is delicious!  I love it for a few other reasons too.  One because as we mentioned, it is quick and easy prep since the meat comes from a crock pot recipe.  I probably made the recipe earlier in the week making it even faster!  Two, by packing it full of spinach you seriously up the nutrition factor, as well as, make the recipe really stretch and feed a crowd since the spinach almost doubles the filler.  Three, you can even freeze this meal prepped if you want to save even more time down the road!

Chicken & Spinach Enchilada recipe made easy using the crock pot!

Needless to say, we think this recipe is a winner.  The prep and assembly is easy! {make sure and scroll all the way to the bottom for a full printable recipe}  First you either whip up an easy batch of the crock pot chicken verde, or take out your left overs.  Mix the chicken with a package of chopped frozen spinach that you have  thawed and drained.

Crock Pot Chicken and Spinach Verde Enchiladas! YUM!

Next create your sauce by mixing together the sour cream, milk, monterrey jack cheese, garlic powder and green chilis in a large pot.  Heat on medium stirring until everything is melted, combined and creamy!  Take a ladle of your sauce and spread it over the bottom of a large glass baking dish.  Use large Mission flour tortillas to form your enchiladas by putting a heaping 1/2 cup of the chicken mixture inside each tortilla, rolling it up and placing it seam side down in your baking dish.

Quick and easy weeknight dinner idea: Chicken Spinach Chicken Enchiladas!

You should be able to create about 6 large enchiladas with this recipe. Once you are finished rolling them, ladle the remaining sauce over the top of the enchiladas and then cover the top with a mexican cheese blend.  Bake at 350˚ F for 30-40 minutes or until everything is heated through, the cheese on top is melted and the sauce is bubbly around the edges.  Everything is precooked so really it is just heating it up and melding the flavors together.

These chicken and spinach enchiladas are packed full of nutrition and so DELICIOUS!

Once it is done, just grab your favorite spatula and serve these up piping hot!  I think they go great with this cilantro lime rice and some black beans or a little salad with some copycat Cafe Rio creamy tomatillo dressing… yum!

If you love easy and family friendly recipes make sure and follow The Pinning Mama on Pinterest andFacebook!

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You can see all of our recipes here, or check out some of my favorites by clicking the pictures below!

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Chicken & Spinach Enchilada Recipe
 
Ingredients
  • 3 Cups chicken verde
  • 16 oz frozen chopped spinach, thawed and drained
  • 2 cups sour cream (light is okay!)
  • 1 cup milk
  • 1 4 oz can chopped green chilis
  • 8 oz monterrey jack cheese, shredded
  • 1 tsp garlic powder
  • 8 oz mexican blend shredded cheese
  • 6 large mission flour tortillas
Instructions
  1. Stir together the chicken verde and chopped spinach until well blended.
  2. In a large pot combine the sour cream, milk, green chilis, monterrey jack cheese, and garlic powder. Cook on the stovetop at medium heat until melted and combined.
  3. Spoon a small amount onto the bottom of a large glass baking dish and spread it to cover the bottom of the dish.
  4. Fill each tortilla with a heaping ½ cup of the chicken mixture. Roll the tortilla and place seam side down next to each other tightly in the baking dish.
  5. Cover the enchiladas with the remaining sauce and then top with the mexican blend cheese mixture.
  6. Bake at 350?F 30-40 minutes or until heated through and the cheese on top is melted and the sauce is bubbly.

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  1. Rachel says

    I made the salsa verde chicken last night and it was so yummy! I just used the leftovers to prepare the enchiladas and they look amazing! I added mushrooms and garlic inside with the spinach and added extra cheese inside the tortillas before rolling (I’m a cheese lover! ) thanks for the great (and oh so easy) recipe!

    • says

      That sounds delicious! I am so glad you enjoyed the recipe! Your additions sound amazing to me! I always try to keep it basic so that you can tailor it to suit your family’s tastes. I use avocado too sometimes and it is fabulous!

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