Chicken and Vegetable Enchiladas (freezes well)

Chicken And Vegetable Enchiladas (freezes Well) Recipe

No Photo

Have you made this?

 Share your own photo!

Judy Kaye


This is a great recipe to serve for dinner and freeze the leftovers in individual servings for a later meal. Good up to 4 months in freezer. While the original recipe calls for chicken I usually make this dish from leftover meat and I use what ever I have. Chicken, beef, pork, goat or turkey, it is always good.


★★★★★ 1 vote

20 Min
25 Min


  • 1 lb
    chicken (boneless)
  • ·
    salt and pepper
  • 1 Tbsp
  • 1 c
    mushrooms, sliced
  • 1 clove
  • ·
    zest or juice of one lemon
  • 1 tsp
    each coriander and cumin
  • 3 c
    baby spinach
  • 4- 5
    whole scallions
  • 1 can(s)
    diced green chiles
  • 1/2 c
    sour cream
  • 2 c
    shredded jack cheese
  • 2 can(s)
    green or red enchilada sauce
  • 8
    10 inch flour tortillas, fat free
  • ·
    black olives
  • ·
    fresh chopped cilantro

How to Make Chicken and Vegetable Enchiladas (freezes well)


  1. Season chicken with salt and pepper. Heat oil in a large skillet over medium low heat, add chicken and brown stirring often. If you are using leftover meat just heat up the skillet add the meat and go directly to the second step.
  2. Add mushrooms and cook, stirring often, for 2 minutes. Cover and let steam until wilted. Add garlic, lemon, spices and spinach. Stirring often keeping covered until spinach wilts and chicken is cooked.
  3. Empty contents of skillet into large bowl. Add onion, sour cream and half of cheese stir and set aside.
  4. Preheat oven to 375.' Spray a 2 quart flat casserole dish with cooking spray and set aside. Heat enchilada sauce in a large skillet over low to medium heat.
  5. When enchilada sauce is warm dip tortillas one at a time in the sauce covering both sides. Move tortilla to a flat plate and fill with chicken filling (don't over fill). Roll tortilla and place in casserole seam side down. Repeat until all tortillas are filled.
  6. Pour remaining sauce over enchiladas. Sprinkle the rest of the Jack cheese over enchiladas. Tear off aluminum foil and spray with oil. Cover casserole and put in the oven for 25 minutes or until sauce is bubbly. Remove foil and let brown for 10 minutes. Remove from oven and let rest for 10 minutes. Serve with a salad and fruit cup for desert.
  7. To reheat place in microwave on high for 2-3 minutes or warm in oven for 20 minutes in a 350' oven or until hot. Serve with olives and cilantro.

Printable Recipe Card

About Chicken and Vegetable Enchiladas (freezes well)

Course/Dish: Chicken, Tacos & Burritos
Main Ingredient: Chicken
Regional Style: American
Other Tags: Quick & Easy, Healthy
Hashtags: #Meal, #make, #ahead

Leave a Comment

11 Tasty Chicken Casserole Recipes

11 Tasty Chicken Casserole Recipes

Kitchen Crew @JustaPinch

Who doesn’t love an easy weeknight meal? We know we do! These easy, yummy and delicious chicken casseroles that will be your new go-to recipe for family dinners.

Chicken Breast Recipes You Need In Your Menu Rotation

Chicken Breast Recipes You Need in Your Menu Rotation

Kitchen Crew

Low in fat and high in protein, chicken breasts are a healthy and easy dinner option. If not cooked properly, though, they can be dry and not something the family...

How To Make A Delicious Rosemary Roasted Chicken With Potatoes Recipe

How to Make a Delicious Rosemary Roasted Chicken With Potatoes

Kitchen Crew @JustaPinch

Impress your family and friends with this delicious rosemary roasted chicken with potatoes. It's anything but a basic roasted chicken. The chicken is stuffed with apples, bacon, sweet onion, and...