Lisa's Chicken Spinach Enchiladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
Chicken breast (1.15 lbs used)Tostitos Mild Chunky Salsa (1 cup)Old El Paso Reduced Sodium Taco Seasoning (1 packet)Philadephia Fat Free cream cheese (10 tbsp)fresh spinach (4 cups)Tortillas (used 10 La Banderita Soft Taco Flour Tortillas) Weight Watchers mexican cheese (1 cup)fat free shredded cheddar (1 cup)
Cook chicken brest ahead of time in crock pot with salsa and reduced sodium taco seasoning for approx. 6 hrs on low. When done cooking, shred chicken and allow to cool down.
Spread one tbsp of fat free cream cheese on each tortilla
Break up spinach, spread on tortilla. Place some of the cooked chicken on tortilla as well as a portion of of the mexican cheese. (Repeat this step for each tortilla and divide evenly). Place in a greased pan (using cooking spray)
Pour remaining sauce from crockpot over tortillas. Sprinkle fat- free shredded cheddar cheese on top.
Cook on 375 degrees for 30 minutes. Cover loosely with foil.
Serving Size: makes 5 servings (2 enchiladas per person)
Number of Servings: 5
Recipe submitted by SparkPeople user LOVELYLISA83.
Spread one tbsp of fat free cream cheese on each tortilla
Break up spinach, spread on tortilla. Place some of the cooked chicken on tortilla as well as a portion of of the mexican cheese. (Repeat this step for each tortilla and divide evenly). Place in a greased pan (using cooking spray)
Pour remaining sauce from crockpot over tortillas. Sprinkle fat- free shredded cheddar cheese on top.
Cook on 375 degrees for 30 minutes. Cover loosely with foil.
Serving Size: makes 5 servings (2 enchiladas per person)
Number of Servings: 5
Recipe submitted by SparkPeople user LOVELYLISA83.
Nutritional Info Amount Per Serving
- Calories: 496.4
- Total Fat: 6.6 g
- Cholesterol: 82.6 mg
- Sodium: 1,642.0 mg
- Total Carbs: 57.8 g
- Dietary Fiber: 7.2 g
- Protein: 47.9 g
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