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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

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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 20 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!
    4 of 4 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
    4 of 4 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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  • Incredible!
    3 of 3 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!
    3 of 3 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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  • 3 of 3 people found this review helpful
    Excellent - 2/17/11

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  • 2 of 3 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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  • 2 of 3 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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  • 1 of 1 people found this review helpful
    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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  • Incredible!
    1 of 1 people found this review helpful
    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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  • 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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  • 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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  • 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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  • I do like the recipe but I don't like hot/spice food. So I'm thinking on taking the jalapenos out and the green chilies. My husband do like spice food so maybe having the green enchilada sauce would compensate for him I hope. Maybe next week I try and say how it went - 10/9/12

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  • These are delicious! I didn't have any jack cheese, so I used cheddar, I think I would like it better with monterey jack...or pepper jack! But the spinach-y goodness was terrific...everyone at work was surprised I had made them and didn't have leftovers from a restaurant! - 10/5/12

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  • THIS was sooooo good! so creamy and great left overs! I had left over chicken that was cubed in the freezer to use and it was perfect! - 9/22/12

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  • I see a green sauce on the photo and more cheese on top that are not in the recipe. ? - 7/24/12

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  • I thought the recipe was good. Tasty. In the future, change the food preparation a bit. I will shred the chicken. I will put the onion, spinach, and mushrooms through the food processor to chop then cook. - 7/11/12

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  • The concept was good, but it is waaaaay to dry! I will make it again with lots more sauce. I was using the gluten free makeover recipe with corn tortillas and could not make them roll without breaking, so I did it casserole style! - 6/1/12

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  • Pretty good, nice amount of spice :) - 5/18/12

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  • Keep moisture content minimized to avoid soggy enchiladas. - 5/15/12

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  • Prepared it for a crowd today, they all LOVED it - 5/13/12

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  • These are by far the best enchiladas I've ever eaten! They are so full of flavor and it's so easy to add variety by switching up the veggies. Way better than any I've had in a restaurant. - 3/1/12

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  • Doubled the spices, used corn tortillas, used frozen chopped spinach, and doubled the sour cream (sounded too dry as is). It came out really good, but still feel like it was missing a little something. Cilantro might make a good addition.

    Surprisingly filling! - 1/25/12

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  • We loved it!!! Made a couple changes as I saw below for my vegitarian side of the family. All in all, it was great!! - 1/10/12

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  • So awesome!!! Followed the recipe exactly but I did put some store bought green enchilada sauce over the top (extra 50 calories per serving). I was so good that my hubby had two servings! - 12/26/11

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  • We made this last night and it came out great! Made a few modifications and it comes out to 150 per enchilada, but we used the 6 inch corn tortillas, more mushrooms and a bit more sauce and added a can of diced tomatoes! It was yummy! - 11/10/11

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  • This was really yummy! I used leftover crockpot chicken taco meat and added black beans and corn and tomato. It was really good and I will definitly make it agian. - 9/28/11

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  • I made this for lunch and it was awesome! :D I added some capsicum, which suited it well. XD As for the calorie count, it was higher for mine (about 500 calories), because I added some more sour cream and some plain yogurt. I had to use some oil and more chicken-130g, but I didn't mind that. - 9/6/11

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  • This was the first time I've ever made enchiladas. I took into consideration some of the previous comments about being dry and added the green chilies to the mix, extra sour cream and also a can of diced tomatoes. This was super yummy. I'll definitely make it again!!!! - 7/8/11

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  • Subbed black beans and brown rice for the chicken. I need to figure out what that does to the nutrition count. A tasty dish. - 6/19/11

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  • My husband and I had this last week and we are already going to have it again tonight. So good, thanks for the recipe! - 6/1/11

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  • I used gluten in place of chicken! Also used yougurt instead of sour cream as I didn't have any, Loved them! - 5/11/11

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  • You could add anything else healthy. Wonderful.... - 5/10/11

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  • I can't afford portobella mushrooms, so I substitute button mushrooms. Delicious! - 5/10/11

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  • you can cut the calories by using corn tortillas... 1 serving of the corn tortillas I buy are only 90 calories for 2..(DonPancho brand) - 5/10/11

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  • Made these without the chicken as I'm vegetarian and the mushrooms are meaty enough! Really tasty, different then your traditional red enchilada sauce. - 5/10/11

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  • Alot of great ideas on these comments. Can't wait to make. We eat Ezekiel 4:9 tortillas which will make it even healthier and more fiber. Sounds delish as Rach would say. - 5/5/11

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  • i just made these and they were very disappointing for enchiladas. They were alright to finish for supper, but I will not make them again. - 3/23/11

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  • Second time making this recipe, I just love it! - 3/23/11

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  • I literally just got done eating this dish, and man was it good! I substituted Lite Sour Cream w/Fat Free Sour Cream, and it was still DELICIOUS! - 3/13/11

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  • This is amazing! Prepared just as directed and was delicious! - 3/4/11

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  • Sounds delish! I can't eat jalapenos so I'll find a substitute but mmmmn, sounds nummy! - 2/24/11

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  • This was very good! I omitted the chicken and added more mushrooms to make it vegetarian. I also added a bit of cheese to the veggie mixture so it was extra gooey inside :) Served with a side of Spanish rice, this was a great meal! - 2/22/11

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  • I made these last night for 2 friends over for dinner and we all liked them. However, I would double the cream sauce for the next time I made them. - 2/21/11

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  • These had a great flavor but they could be a little saucier for my taste. I may throw a can of diced tomatoes into the vegi chicken mixture next time. These would be great vegetarian too...sub black beans for chicken. MMMMMMM! - 2/19/11

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  • i love enchiladas and these are fantastic! - 2/19/11

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  • I used what was on hand, which was frozen spinach, onion and leftover shredded salsa pork. My husband rolled his eyes when I told him the green was spinach, but he ate it. - 2/19/11

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  • I would substitute serrano peppers for jalepeno - they are not as hot. - 2/18/11

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  • very good - 2/18/11

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  • Excellent - 2/17/11

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  • Can't wait to try it - 2/17/11

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  • I wonder if you could substitute pepperoncinis for the jalapeno pepper for a little zip but not so much. - 2/17/11

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  • Yummy! I did not have spinach so I used broccoli and I microwaved everything (my favorite way of "cooking"), it was great! - 2/17/11

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  • just left out the hot jalapenos and it's fine and dandy. - 2/17/11

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  • 0 of 1 people found this review helpful
    Sounds delicious! I'll have to try it. - 2/17/11

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  • 0 of 1 people found this review helpful
    Will keep this in my recipe file. It sound yummy and fairly quick to fix. - 2/17/11

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  • Incredible!
    0 of 1 people found this review helpful
    Wow! This sounds like something right down my alley. I also love enchiladas. My mouth is watering just thinking about these.

    Renie - 2/17/11

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  • 0 of 2 people found this review helpful
    I want some! - 2/17/11

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  • 0 of 2 people found this review helpful
    Oh, this sounds so good! I'll be substituting with corn tortillas since I'm on a gluten free diet, but that should be fine. If I think of it, I'll try to come back and let you know how they turned out. - 2/17/11

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