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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 496.4
  • Total Fat: 6.6 g
  • Cholesterol: 82.6 mg
  • Sodium: 1,642.0 mg
  • Total Carbs: 57.8 g
  • Dietary Fiber: 7.2 g
  • Protein: 47.9 g

View full nutritional breakdown of Lisa's Chicken Spinach Enchiladas calories by ingredient
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Lisa's Chicken Spinach Enchiladas

Submitted by: LADYG83

Introduction

This entree is especially cheesy! The sodium content is high - next time I will sub salsa for low sodium and will only use half of the seasoning packet.

Suggest using reduced sodium salsa to reduce sodium count
Need to adjust chicken breast weight when different from amount specified
This entree is especially cheesy! The sodium content is high - next time I will sub salsa for low sodium and will only use half of the seasoning packet.

Suggest using reduced sodium salsa to reduce sodium count
Need to adjust chicken breast weight when different from amount specified

Number of Servings: 5

Ingredients

    Chicken breast (1.15 lbs used)
    Tostitos Mild Chunky Salsa (1 cup)
    Old El Paso Reduced Sodium Taco Seasoning (1 packet)
    Philadephia Fat Free cream cheese (10 tbsp)
    fresh spinach (4 cups)
    Tortillas (used 10 La Banderita Soft Taco Flour Tortillas)
    Weight Watchers mexican cheese (1 cup)
    fat free shredded cheddar (1 cup)

Directions

Cook chicken brest ahead of time in crock pot with salsa and reduced sodium taco seasoning for approx. 6 hrs on low. When done cooking, shred chicken and allow to cool down.

Spread one tbsp of fat free cream cheese on each tortilla

Break up spinach, spread on tortilla. Place some of the cooked chicken on tortilla as well as a portion of of the mexican cheese. (Repeat this step for each tortilla and divide evenly). Place in a greased pan (using cooking spray)

Pour remaining sauce from crockpot over tortillas. Sprinkle fat- free shredded cheddar cheese on top.

Cook on 375 degrees for 30 minutes. Cover loosely with foil.

Serving Size: makes 5 servings (2 enchiladas per person)

Number of Servings: 5

Recipe submitted by SparkPeople user LOVELYLISA83.






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