Creamy Chicken Spinach Enchiladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
3 chicken breasts (boneless, skinless)3 1/2 cups water3 cloves garlic, minced or crushed4 cups baby spinach leaves1 cup onion, diced5 tbsp olive oil (divided)1/4 cup whole wheat flour1 cup reduced fat sour cream1 6 oz can tomato paste3 tbsp chili powder1 tbsp oregano1 tsp ground cuminsalt and pepper to taste1 1/2 cup low-fat cheddar, shredded
Heat 2 tbsp olive oil in a large skillet over medium heat. Saute onion and spinach until onion is clear and spinach leaves are wilted and moisture mostly evaporated, about 4 minutes. Set aside on a plate lined with paper towels.
Meanwhile, place raw chicken breasts and garlic in medium pot with water. Bring just to a boil, then cover and simmer 20 minutes. Remove chicken to a large bowl and shred, reserve broth.
In a small bowl, mix sour cream, tomato paste, cumin, oregano, and salt & pepper – stir to combine and set aside.
In large skillet over medium heat, stir together 3 tbsp olive oil, flour, and chili powder until a thick paste forms. Slowly add broth while whisking to blend. Whisk in sour cream mixture.
Preheat oven to 400 degrees. Lightly spray 9X13 pan with pan spray, then spoon 1 cup of sauce into the bottom.
Mix 1 cup of cheese and 1 cup of sauce into shredded chicken.
Stack tortillas and wrap in damp paper towels or a clean dish towel; microwave on high for 1-2 minutes.
Spoon heaping 1/4 cup of filling into each tortilla, roll tightly, and place seam down in pan.
Spread remaining sauce over the top of rolled enchiladas, and sprinkle remaining 1/2 cup cheddar over the top.
Cover with foil and place into the preheated oven for 10 minutes. Remove the foil and bake uncovered for 5 additional minutes to melt the cheese.
Serving Size: makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user KITSUNEBI.
Meanwhile, place raw chicken breasts and garlic in medium pot with water. Bring just to a boil, then cover and simmer 20 minutes. Remove chicken to a large bowl and shred, reserve broth.
In a small bowl, mix sour cream, tomato paste, cumin, oregano, and salt & pepper – stir to combine and set aside.
In large skillet over medium heat, stir together 3 tbsp olive oil, flour, and chili powder until a thick paste forms. Slowly add broth while whisking to blend. Whisk in sour cream mixture.
Preheat oven to 400 degrees. Lightly spray 9X13 pan with pan spray, then spoon 1 cup of sauce into the bottom.
Mix 1 cup of cheese and 1 cup of sauce into shredded chicken.
Stack tortillas and wrap in damp paper towels or a clean dish towel; microwave on high for 1-2 minutes.
Spoon heaping 1/4 cup of filling into each tortilla, roll tightly, and place seam down in pan.
Spread remaining sauce over the top of rolled enchiladas, and sprinkle remaining 1/2 cup cheddar over the top.
Cover with foil and place into the preheated oven for 10 minutes. Remove the foil and bake uncovered for 5 additional minutes to melt the cheese.
Serving Size: makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user KITSUNEBI.
Nutritional Info Amount Per Serving
- Calories: 416.6
- Total Fat: 18.9 g
- Cholesterol: 71.0 mg
- Sodium: 844.9 mg
- Total Carbs: 31.0 g
- Dietary Fiber: 4.5 g
- Protein: 31.6 g
Member Reviews