Chicken Spinach Cheese Enchiladas
- Minutes to Cook:
- Number of Servings: 10
Ingredients
10 Flour Tortillas (8"/Enchilada size)2 boneless, skinless chicken breasts cut into small pieces1 T olive oil2.5 c shredded cheese1 large can of enchilada sauce (verde or red)1 small onion, diced1 pkg. fresh or frozen spinach1 T CilantroSalt & Pepper to taste
Cook chicken pieces in olive oil until just cooked through. Salt and pepper chicken to taste. In a large bowl, combine chicken, spinach, onion and cilantro. Toss with 2 c. shredded cheese. Put a small amount of enchilda sauce in the bottom of a 9 x 13 glass baking dish. Dip tortillas in enchilada sauce and stuff with spinach/chicken mixture. Place in pan, seam side down. Top with remaining enchilada sauce and sprinkle remaining cheese on top. Bake at 350 for 30-40 minutes. Serve with sour cream and salsa if desired.
Makes approx. 10 servings of 1 enchilada each, depending on the size of tortilla you use and how much you fill them.
Number of Servings: 10
Recipe submitted by SparkPeople user VIDALJ.
Makes approx. 10 servings of 1 enchilada each, depending on the size of tortilla you use and how much you fill them.
Number of Servings: 10
Recipe submitted by SparkPeople user VIDALJ.
Nutritional Info Amount Per Serving
- Calories: 262.0
- Total Fat: 9.1 g
- Cholesterol: 23.0 mg
- Sodium: 723.9 mg
- Total Carbs: 28.4 g
- Dietary Fiber: 1.0 g
- Protein: 15.6 g