Chicken & Spinach Enchilada Recipe (2024)

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

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!

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.

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.

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.

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 Riocreamy tomatillo dressing… yum!

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

Margarita Grilled Chicken

Easy Monterrey Chicken Bake

Avocado Chicken Enchilada Casserole

Crock Pot Creamy Taco Chicken