Chicken & Spinach Enchiladas- Low Fat and Easy!
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 7
Ingredients
1 boneless skinless chicken breast (8oz) cooked and dicedI small onion small diced( should be 1.5 - 2 cups chopped)2 cups fat free cottage cheese2 cups low fat mexican blend shredded cheese.25 cup canned green chiles10 oz box chopped spinach- thawedcumin, salt & Pepper to taste1 cup fat free refried beans7 eight inch flour tortillas19-28 oz enchilada sauce2-3 tablespoons chopped fresh cilantro for garnish
heat oven to 350
Saue onion until soft add chicken and heat through. Place mix in a bowl and add cottage cheese, 1 cup shredded cheese, chiles, spinach, salt pepper and cumin to taste. Mix well.
pour a cup or so of sauce in bottom of 9 x 13 baking dish- enough to lightly coat bottom.
Working one at a time place a tortilla on a cutting board or plate and spread 2-3 tables spoons of sauce over each tortilla to coat.
Place a thin line of refried beans across middle of tortillas ( about the thickness of 2 pencils together) Spoon about 1 cup of cheese chicken mix across the tortilla next to the beans. Roll up edges as tightly as possible. Place seam side down in baking dish and secure with a toothpick to keep rolled up until finished.
WHen all seven rollups are in pan remove toothpicks- the rollups being placed together will keep rolls from unrolling. Spoon remaining sauce over rolls making sure to coat all exposed surfaces.
cover with foil and bake at 350 for 15 minutes.
Uncover and spread remaining cheese over enchiladas. bake an additional 15 minutes until cheese is melted and bubbly.
Sprinkle with chopped cilantro and serve warm
* I usually serve roasted corn on the cob with this.
Serving Size: makes 7 servings
Number of Servings: 7
Recipe submitted by SparkPeople user BIGOLEDIVA.
Saue onion until soft add chicken and heat through. Place mix in a bowl and add cottage cheese, 1 cup shredded cheese, chiles, spinach, salt pepper and cumin to taste. Mix well.
pour a cup or so of sauce in bottom of 9 x 13 baking dish- enough to lightly coat bottom.
Working one at a time place a tortilla on a cutting board or plate and spread 2-3 tables spoons of sauce over each tortilla to coat.
Place a thin line of refried beans across middle of tortillas ( about the thickness of 2 pencils together) Spoon about 1 cup of cheese chicken mix across the tortilla next to the beans. Roll up edges as tightly as possible. Place seam side down in baking dish and secure with a toothpick to keep rolled up until finished.
WHen all seven rollups are in pan remove toothpicks- the rollups being placed together will keep rolls from unrolling. Spoon remaining sauce over rolls making sure to coat all exposed surfaces.
cover with foil and bake at 350 for 15 minutes.
Uncover and spread remaining cheese over enchiladas. bake an additional 15 minutes until cheese is melted and bubbly.
Sprinkle with chopped cilantro and serve warm
* I usually serve roasted corn on the cob with this.
Serving Size: makes 7 servings
Number of Servings: 7
Recipe submitted by SparkPeople user BIGOLEDIVA.
Nutritional Info Amount Per Serving
- Calories: 372.1
- Total Fat: 10.8 g
- Cholesterol: 32.6 mg
- Sodium: 1,804.0 mg
- Total Carbs: 40.3 g
- Dietary Fiber: 4.4 g
- Protein: 27.7 g
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