Chicken and Vegetable Enchiladas (freezes well)

Chicken And Vegetable Enchiladas (freezes Well)

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

Chili Recipes That Are Super Tasty

Chili Recipes That Are Super Tasty

Weekends these days are for football (fingers crossed) and chili. Fall might be my favorite season. Nothing makes me happier than curling up on the couch with a big bowl of tasty chili on a crisp day. “This chili has the makings of a champion, but it’s so simple,” says Martha Ray Deen (Charlotte, NC) […]

28 Fall Quick Breads

28 Fall Quick Breads

These quick bread recipes are bursting with fall flavors! Pumpkin, apple, zucchini, pear, cinnamon, caramel, and more make for lovely and easy bread recipes. As the leaves change, you’ll find yourself in the kitchen making one (or 17) of these quick bread recipes.

18 Recipes To Use up That Bag of Pretzels

18 Recipes To Use up That Bag of Pretzels

Wondering what to do with that bag of pretzels you impulsively purchased? We have the answer! From yummy homemade snack mixes to no-bake desserts to pretzel crusted chicken, you’re going to love these tasty recipes. Pretzels are a crunchy, slightly salty, and delicious addition to a variety of recipes, so let’s get cooking.