Creamy chicken and spinach enchiladas
- Number of Servings: 7
Ingredients
1 1/2 cups chicken breast, cooked and chopped10 oz (1 1/4 cup) greek yogurt, plain and fat free4 cups spinach1 T. chopped chives or green onions2 T. whole wheat flour1 T. ground cumin2 t. chili powder1 t. salt1/2 cup soy milk1 sweet red pepper7 tortillas (low carb high fiber)1/2 cup shredded cheddar1 chopped tomato3 sliced mushrooms1 avocado, chopped, for topping
1. In a medium sized saucepan, cook fresh spinach with a small amount of water, covered, for 5 minutes on medium-high heat.
2. In a large bowl, combine cooked chicken, spinach, green onions or chives, tomato, red pepper, and mushrooms (green chili peppers would be a great addition!). Mix well and set aside.
3. In another bowl, combine yogurt, flour, cumin and salt. Add milk and jalapeņo pepper and mix well.
4. Pour half the sauce into the chicken and spinach mixture and mix well. Divide the filling among the tortillas. Fold opposite ends of a tortilla up about 1 inch over filling then fold the left and right sides over the folded end, overlapping.
5. Place filled tortillas, seam sides down on an ungreased rectangular baking dish.
6. Spoon remaining sauce over the tortillas and bake, uncovered, in a 350° F oven for about 20 minutes or until heated through.
8. Top with salsa, chives, avocado as desired and serve.
Makes 7-8 well-filled tortillas!
(To make it a bit creamier, you could substitute some sour cream for some of the greek yogurt.)
Number of Servings: 7
Recipe submitted by SparkPeople user CALLIOCA.
2. In a large bowl, combine cooked chicken, spinach, green onions or chives, tomato, red pepper, and mushrooms (green chili peppers would be a great addition!). Mix well and set aside.
3. In another bowl, combine yogurt, flour, cumin and salt. Add milk and jalapeņo pepper and mix well.
4. Pour half the sauce into the chicken and spinach mixture and mix well. Divide the filling among the tortillas. Fold opposite ends of a tortilla up about 1 inch over filling then fold the left and right sides over the folded end, overlapping.
5. Place filled tortillas, seam sides down on an ungreased rectangular baking dish.
6. Spoon remaining sauce over the tortillas and bake, uncovered, in a 350° F oven for about 20 minutes or until heated through.
8. Top with salsa, chives, avocado as desired and serve.
Makes 7-8 well-filled tortillas!
(To make it a bit creamier, you could substitute some sour cream for some of the greek yogurt.)
Number of Servings: 7
Recipe submitted by SparkPeople user CALLIOCA.
Nutritional Info Amount Per Serving
- Calories: 256.6
- Total Fat: 10.7 g
- Cholesterol: 35.3 mg
- Sodium: 762.6 mg
- Total Carbs: 27.2 g
- Dietary Fiber: 15.4 g
- Protein: 27.5 g
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