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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 335.7
  • Total Fat: 11.4 g
  • Cholesterol: 65.6 mg
  • Sodium: 636.1 mg
  • Total Carbs: 31.5 g
  • Dietary Fiber: 6.2 g
  • Protein: 29.2 g

View full nutritional breakdown of Creamy Green Enchiladas calories by ingredient
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Creamy Green Enchiladas

Submitted by: CHEF_MEG
Creamy Green Enchiladas

Introduction

I love enchiladas! These are full of vegetables in addition to the cheese and creamy sauce. Each one has a full serving of veggies, plus almost 20% of your daily fiber. I love enchiladas! These are full of vegetables in addition to the cheese and creamy sauce. Each one has a full serving of veggies, plus almost 20% of your daily fiber.
Number of Servings: 4

Ingredients

    12 ounces chicken breasts, cooked and diced
    1 tablespoon smart balance butter
    1 medium onion, about 1/2 cup, chopped
    2 cups baby portabella mushrooms, sliced
    1 jalapeno, seeded and minced
    10 ounces (1 pound bag) baby spinach
    1 teaspoon cumin seeds or 1/2 teaspoon ground cumin
    1/4 teaspoon chili powder
    1/4 cup reduced-fat sour cream
    2 tablespoons skim milk
    4 (8 inch) whole-wheat tortillas
    1/4 cup Monterey Jack, shredded
    1 can green chilies, chopped and drained

Directions

Preheat oven to 350 degrees Fahrenheit.
In a large saute pan, heat the butter until it starts foaming. Add the onion and cook for 2 minutes, then add the mushrooms and cook another three minutes. Add the jalapeno and spices to the pan, stir to combine, then add the spinach and cook just until wilted.

Combine the milk with sour cream in a small bowl. Pour 2 tablespoons of the mixture over the sauteed vegetables and stir to combine. Add chicken to the pan, remove from heat.

Spray a 8 X 10 inch baking dish with cooking spray. Run tortillas under cool water briefly to soften them, them place each one a cutting board and fill with 3/4 cup of filling. Fold over the bottom, then the top, followed by the two sides. Place each enchilada fold side down in the baking dish. Cover with the remaining sauce, cheese, and green chilies. Bake for 15 minutes, until the cheese is melted and the sauce is bubbly.

Remove from oven and cool slightly before serving.
Makes 4 enchiladas, one per serving.







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Member Ratings For This Recipe



  • 15 of 19 people found this review helpful
    The photo shows 3 enchiladas. I was impressed! Then I read that only one is a serving. How disappointing! I really hate this misinformation and don't think I would be satisfied with just one enchilada for over 335 calories. - 10/18/12

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  • Good
    8 of 8 people found this review helpful
    I don't like mushrooms so I substituted black beans. Yummy! - 2/17/11

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  • Incredible!
    6 of 6 people found this review helpful
    yum, corn tortillas work too...a little less calorie - 2/20/11

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  • Good
    5 of 8 people found this review helpful
    The serving show 3 enchiladas with beans on the side. But the serving size and nutritional information is for 1 enchilada. - 3/28/12

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  • 5 of 5 people found this review helpful
    sounds great, love the idea of using spinach! - 2/17/11

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  • Incredible!
    3 of 3 people found this review helpful
    Made this for dinner tonight and it is a hit! Plates were cleaned before I could ask, "How do you like it?" =) I'll be making this again, so easy to prepare, too. Thank you! - 11/8/12

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  • Good
    3 of 3 people found this review helpful
    much more stuffing then my old recipe and much more filling too, not saucy enough so I splurged the extra 50 calories to the entire dish and added some green enchilada sauce - 5/24/11

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  • 3 of 3 people found this review helpful
    Excellent - 2/17/11

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  • Incredible!
    2 of 2 people found this review helpful
    Excellent! DO run the tortillas under cold water----it prevents them drying out while cooking. (One per person is enough). - 12/5/12

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  • Incredible!
    2 of 2 people found this review helpful
    i substituted greek yogurt for the sour cream and the flour tortillas for corn tortillas....AMAZING! - 11/25/12

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  • 1 of 2 people found this review helpful
    moisten tortillas with water or sauce then nuke for 10 secs and they won't break when u roll them - 10/19/12

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  • 1 of 5 people found this review helpful
    I am going out today and buying these ingredients, it looks very good, I will let you know how I like it. - 2/17/11

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  • 1 of 2 people found this review helpful
    Would olive oil be a suitable substitute for the butter? I don't usually keep butter on hand. - 2/17/11

    Reply from CHEF_MEG (3/11/13)
    Sure! You could also use salad oil. Chef Meg


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  • Very Good
    1 of 1 people found this review helpful
    Couldn't use te oven (have none) but fried in a nonstick pan and they were great. - 2/17/11

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  • A little bland. Rating: 3 - 2/23/14

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  • Where do you get con tortillas that ill hold 3/4 cup filling? I was only able to get 1/4 cup into mine. Because of this I got about 1.5 times a many enchiladas. Spread 2 full cups shredded cheese on top and my enchiladas still came in at 30 calories less per serving. - 2/17/14

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  • I made this tonight. It is super good! I didn't think it was spicy at all so next time I will spice it up some. And there is no way you can fit 3/4 cup of filling in one 8" tortilla. It made 6 for me but one was still very filling. Will definitely make again! Thanks! - 8/30/13

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  • The enchiladas were great! We substituted black beans for the mushrooms though. - 8/20/13

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  • sounds great - 3/29/13

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  • G - 3/9/13

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  • Veru good. I plan on making this again! - 1/8/13

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  • Why don't mine look like the picture?? Yummy though! - 1/8/13

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  • This was a great recipe! I made some modifications--I'm trying to avoid gluten and corn so I used brown rice tortillas (in the freezer section); substituted olive oil for butter, almond milk for skim milk; used a mix of pepper jack and plain monterey jack cheese. Made 1/2 again more sauce-needed it - 11/11/12

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  • Enchiladas are one of my favorites. I can't wait to try this recipe!!! - 10/20/12

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  • I really enjoyed this recipe which I will tweak a little to give it more moisture! Very tasty - 10/17/12

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