This is definitely a weekend meal if you have to make the chicken, but it can also be a quick mid-week option if you have the chicken already made. Plus you can play with the ratios of the filling however it fits your needs, using less chicken and more spinach if you prefer more veggies. This chicken is also great for quesadillas, nachos, or pasta dishes, so stock up!
Crockpot Shredded Chicken
1 lb. chicken breasts
1 large yellow onion, chopped
2 garlic cloves, sliced or chopped
1-2 cups chicken stock/broth
1 tsp. salt
1 tsp. black pepper
Place all ingredients in your slow cooker and cook on low for about 8 hours or until chicken is tender. Use two forks to shred the chicken and strain excess liquid. Use in the enchilada recipe below, or in another favorite recipe!
Cheesy Chicken and Spinach Enchiladas
1/2 lb. shredded chicken
10 oz. frozen or fresh spinach
8 oz. cream cheese
8 medium sized wheat tortillas
1 bottle TJ’s red enchilada sauce
6-8 oz. shredded cheese (Mexican blend and/or pepper jack)
Thaw frozen spinach or slightly sautée fresh spinach in a medium skillet. Add cream cheese and heat on low until melted. Stir in shredded chicken.
Pour a couple tablespoons of enchilada sauce into the bottom of a 9×13 glass baking dish.
Warm tortillas slightly in the microwave and then roll equal parts of the mixture into each tortilla and place seam down into the glass baking dish.
Pour the shredded cheese and remaining enchilada sauce over top.
Bake uncovered for 20-25 minutes at 325 degrees.
We usually have these enchiladas with brown rice, but I needed something a little quicker, so we had it with TJ’s frozen Quinoa Duo with Vegetable Melange.
I actually liked it better than the brown rice because the sweet potato in the quinoa complimented the spiciness of the enchilada sauce really nicely. And the extra veggies are always a plus!!