Chicken and Spinach Enchilada Bake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Filling1 lb Shredded cooked chicken breast8 oz Reduced fat cream cheese (neufchatel), room temp10 oz thawed, drained frozen chopped spinach10 Tortillas - 8 inch1 can red enchilada sauce1 c low fat Mexican blend shredded cheese
Preheat oven to 350
Mix all filling ingredients and roll into tortillas. Pour a small amount of enchilada sauce on the bottom of a casserole dish and place the enchiladas on top. Cover enchiladas with remaining sauce and shredded cheese.
Bake for 20 minutes or until cheese is melted and enchiladas are heated through. I serve this with refried beans.
Number of Servings: 8
Recipe submitted by SparkPeople user GILDA_345.
Mix all filling ingredients and roll into tortillas. Pour a small amount of enchilada sauce on the bottom of a casserole dish and place the enchiladas on top. Cover enchiladas with remaining sauce and shredded cheese.
Bake for 20 minutes or until cheese is melted and enchiladas are heated through. I serve this with refried beans.
Number of Servings: 8
Recipe submitted by SparkPeople user GILDA_345.
Nutritional Info Amount Per Serving
- Calories: 263.6
- Total Fat: 13.8 g
- Cholesterol: 61.9 mg
- Sodium: 944.9 mg
- Total Carbs: 12.1 g
- Dietary Fiber: 5.3 g
- Protein: 25.5 g
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