CHICKEN SPINACH ENCHILADAS
- Number of Servings: 6
Ingredients
1/2 LB CHICKEN TENDERS5 0Z FROZEN CHOPPED SPINACH THAWES AND DRAINED1/4 CUP ONION 1 8 0Z CARTON FAT FREE SOUR CREAM1.4 CUP FAT FREE PLAIN YOGURT2 TAABLESPOONS FLOUR1/4 TSP CUMIN1/4 TSP.SALT1/2 CUP SKIM MLIK1 4 OZ CAN GREEN CHILIS6 TORTILLAS1/3 C REDUCED FAT CHEESE
POACH CHICKEN IN LG SUCE PAN WITH JUST ENOUGH WATER TO COVER.BOIL REDUCE HEAT. SIMMER FOR 10 TO 15 MIN UNTIL NO LONGER PINK
COOL. WHILE CHICKEN IS COOLING. COMBINE SOUR CREAM, YOGURT, FLOUR, CUMIN,SALT. GRADUALLY ADD MILK. MIC WELL ADD GREEN CHILIS.
SHREDD CHICKEN. ONION. MIX WITH SPINACH.
COMBINE HALF OF SAUCE WITH CHICKEN MIXTURE. SPREAD ON TORTILLAS. PLACE SEAM SIDE DOW. POUR REMAINING SAUCE OVER TORTILLAS. COVER WITH SHREDDED CHEESE. BAKE IN 350 OVEN FOR 20 TO 25 MIN.
Serving Size: MAKES 3 SERVINGS
Number of Servings: 6
Recipe submitted by SparkPeople user HOLLYDOO.
COOL. WHILE CHICKEN IS COOLING. COMBINE SOUR CREAM, YOGURT, FLOUR, CUMIN,SALT. GRADUALLY ADD MILK. MIC WELL ADD GREEN CHILIS.
SHREDD CHICKEN. ONION. MIX WITH SPINACH.
COMBINE HALF OF SAUCE WITH CHICKEN MIXTURE. SPREAD ON TORTILLAS. PLACE SEAM SIDE DOW. POUR REMAINING SAUCE OVER TORTILLAS. COVER WITH SHREDDED CHEESE. BAKE IN 350 OVEN FOR 20 TO 25 MIN.
Serving Size: MAKES 3 SERVINGS
Number of Servings: 6
Recipe submitted by SparkPeople user HOLLYDOO.
Nutritional Info Amount Per Serving
- Calories: 103.2
- Total Fat: 2.4 g
- Cholesterol: 19.4 mg
- Sodium: 314.3 mg
- Total Carbs: 10.9 g
- Dietary Fiber: 1.2 g
- Protein: 10.3 g
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