Enchilada with Vegtables & Green Sauce

Name: Enchilada with Vegtables & Green Sauce Recipe
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 10
Ingredients: 1 TBLS olive oil; 1/2 cup raw onion; 1 cup fresh mushrooms; 12 oz frozen chicken tenderloins; 4 oz can roasted green chiles; 8 oz fat free cream cheese cubed; 10 Whole Wheat Tortilla's; 3 oz fresh baby Spinich; 7 oz package Kraft Mexican style four cheese (2% milk); 2 10 oz cans green chile enchilada sauce(mild)

Minutes to Prepare: 30
Minutes to Cook: 25

Number of Servings: 10

Ingredients

1 TBLS olive oil1/2 cup raw onion1 cup fresh mushrooms12 oz frozen chicken tenderloins4 oz can roasted green chiles8 oz fat free cream cheese cubed10 Whole Wheat Tortilla's3 oz fresh baby Spinich7 oz package Kraft Mexican style four cheese (2% milk)2 10 oz cans green chile enchilada sauce(mild)

Directions

Cut up chicken in chunks. Saute onion in olive oil for abt 2 minutes. Add mushrooms and chicken. Saute until chicken is done. Add green chiles and cubed Cream Cheese. Stir until cheese is melted. Put a spoon full of meat mixture in a warmed tortilla. Add about 6 pieces fresh spinach and fold tortilla burrito style. Lay in a 11" by 15" pan that you have poured one can of sauce into. Repeat on remaining 9 tortilla's laying each in pan. Pour 2nd can of sauce over enchilada's. Sprinkle with Mexican style Cheese. Cook in 350 degree oven for about 20-30 minutes. Top with favorite toppings. Sour Cream, Salsa, Avocado, Lettuce or tomatoes.

Note: I originally had this as a 5 serving recipe, but after eating 2 enchilada's for dinner I was over full so changed it to 10 servings.

Number of Servings: 10

Recipe submitted by SparkPeople user LOISLEEP.

Servings Per Recipe: 10

Nutritional Info Amount Per Serving

Calories: 285.1
Total Fat: 7.3 g
Cholesterol: 31.5 mg
Sodium: 909.1 mg
Total Carbs: 27.5 g
Dietary Fiber: 3.5 g
Protein: 21.6 g

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