Chicken & Spinach Enchilada
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
2 skinless boneless chicken breast cooked and shredded2 c. salsa, divided1 10-oz pkg of frozen spinach or fresh spinach cooked12 6-inch corn tortilla shellsCooking Spray1 can of diced tomatoes1 t. ground cumin3 oz (3/4 c.) cheddar cheese1 pkg of cream cheese
Shred or finely chop the chicken. In a skillet, combine 1 c. of salsa, spinach, chicken, and cream cheese until combined and cheese has melted, stirring frequently. Remove mixture and set aside. Wipe skillet dry with paper towels. Spray each side of the corn tortilla shell and cook in the skillet, 15 seconds on each side. Put a couple of spoonfuls of mixture in the center of the tortilla shell wrap and put it in a baking dish seam side down. Repeat, 12 times. Mix the last cup of salsa with the tomatoes in a small bowl. Pour over the top of the enchiladas. Sprinkle wiith cheddar cheese. Bake at 350 degrees for 25-30 minutes. 6 servings. (2 enchiladas per serving)
Number of Servings: 1
Recipe submitted by SparkPeople user 12004RILEY.
Number of Servings: 1
Recipe submitted by SparkPeople user 12004RILEY.
Nutritional Info Amount Per Serving
- Calories: 329.8
- Total Fat: 16.1 g
- Cholesterol: 91.7 mg
- Sodium: 477.4 mg
- Total Carbs: 19.4 g
- Dietary Fiber: 1.3 g
- Protein: 26.1 g
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