- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 357.9
- Total Fat: 7.8 g
- Cholesterol: 48.6 mg
- Sodium: 1,092.4 mg
- Total Carbs: 37.5 g
- Dietary Fiber: 3.5 g
- Protein: 34.0 g
Lowfat Chicken & Spinach EnchiladasSubmitted by: JESSICALBOWEN
IntroductionThis is a modified version of a chicken enchilada recipe I found in Spark Recipes. All the taste, but with lower fat, calories, and sodium. Add canned green chiles or chile powder for an extra kick! This is a modified version of a chicken enchilada recipe I found in Spark Recipes. All the taste, but with lower fat, calories, and sodium. Add canned green chiles or chile powder for an extra kick!
1 Onion, chopped
1 tsp, Garlic, minced
1 can, Campbell's Healthy Request Cream of Mushroom Soup
1 can, Reduced-sodium chicken broth
8 oz, Fat free sour cream
2 cups, Roasted chicken, chopped
1 package, Frozen spinach, thawed
2 cups, Low fat, Colby Cheese
8, Whole wheat tortillas
1 tbsp, ground cumin
1 can, chopped green chiles (optional)
2 tsp, chile powder (optional)
2. Drain thawed spinach and add to mixture. Add chopped chicken, 1 cup cheese, garlic, chopped onion, cumin, and optional chiles/chile powder.
3. Wrap tortillas in damp paper towel and microwave for approx. 30 seconds. Fill tortillas with mixture, roll, and place (seam side down) in 9x13 pan
Layer lasagna-style, starting with tortillas (cut into 1/3 strips), and ending with spinach-chicken mix.
4. Wisk remaining chicken broth, and soup mixture. Pour over everything and sprinkle with remaining cheese.
5. Cook 45 minutes at 350 degrees or until cheese begins to bubble.
Number of Servings: 8
Recipe submitted by SparkPeople user JESSICALBOWEN.