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Chicken & Spinach Burritos/Enchiladas Recipe

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This recipe for Chicken & Spinach Burritos/Enchiladas, by , is from Rees Family Recipes, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Kim Rees


4-6 chicken breast
1 can of chicken broth
1 -1 1/2 packages of taco seasoning
1 can petite diced tomatoes
1 package frozen spinach
1 package of corn or flour tortillas
shredded cheddar cheese
1-2 cans enchilada sauce
1 yellow diced onion
3-4 pieces of minced garlic
2-3 T of olive oil
salt, pepper, garlic, and onion powder

Cook chicken, taco seasoning, and salt in the chicken broth in a crock pot for 4-6 hours on low. In a pot saute onions and garlic in olive oil.

Thaw spinach and drain off excess water. Shred or dice chicken.

In the pot add the diced or shredded chicken, drained petite tomatoes, and drained spinach. Simmer for 15-30 minutes.

Grease pan for burritos/enchiladas.

Warm tortillas, add large spoonful of chicken mix along with small handful of cheese. Add burritos/enchiladas to the pan. Top with shredded cheese and enchilada sauce.

Preheat oven to 400 and cook for 30-40 minutes.




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