Better for you Chicken & Spinach Enchiladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1/2 pound chicken breast, cooked and chopped1 10 oz pkg frozen chopped spinach, thawed & drained1/2 onion, chopped4 oz can chopped green chiles6 oz Sharp cheddar cheese, made with 2% milk, divided2 Tbsp olive oil2 Tbsp whole wheat flour1 Tbsp good chili powder1 tsp garlic powdersalt & pepper to taste1.5 cups low sodium vegetable or chicken broth
In lg skillet with cooking spray, saute onion until softened. Add spinach and green chiles, stirring to blend. Remove from heat and mix in chicken. Set aside while making sauce.
In medium sauce pan, heat 2 Tbsp olive oil over medium heat. Add wheat flour, chili powder, garlic powder, salt & pepper. Cook stirring constantly 2 minutes. Add vegetable broth, continuing to stir constantly until broth starts to thicken (just before boiling). Remove from heat when desired thickness.
Preheat oven to 350 while assembling enchiladas.
Inside each tortilla, place .5 oz cheddar cheese (I cut .5 oz slices from a block and then cut that in half to make a long line of cheese down the center, but shredded also works well) topped with a good amount of the chicken/spinach mixture (it should be 1/6th of the total mixture). Roll up and place seam side down in baking dish sprayed with cooking spray. Repeat with other tortillas and using all remaining chicken mixture. Pour all of sauce evenly over the enchiladas, using a spoon to spread over the tops, covering as much as possible. Sprinkle remaining cheddar cheese over top (grating it, if you started with a block of cheese). Bake 20 minutes, or until warm and bubbly.
Serving Size: Makes six large enchiladas (1 per serving for nutrition info)
Number of Servings: 6
Recipe submitted by SparkPeople user KCMANDY.
In medium sauce pan, heat 2 Tbsp olive oil over medium heat. Add wheat flour, chili powder, garlic powder, salt & pepper. Cook stirring constantly 2 minutes. Add vegetable broth, continuing to stir constantly until broth starts to thicken (just before boiling). Remove from heat when desired thickness.
Preheat oven to 350 while assembling enchiladas.
Inside each tortilla, place .5 oz cheddar cheese (I cut .5 oz slices from a block and then cut that in half to make a long line of cheese down the center, but shredded also works well) topped with a good amount of the chicken/spinach mixture (it should be 1/6th of the total mixture). Roll up and place seam side down in baking dish sprayed with cooking spray. Repeat with other tortillas and using all remaining chicken mixture. Pour all of sauce evenly over the enchiladas, using a spoon to spread over the tops, covering as much as possible. Sprinkle remaining cheddar cheese over top (grating it, if you started with a block of cheese). Bake 20 minutes, or until warm and bubbly.
Serving Size: Makes six large enchiladas (1 per serving for nutrition info)
Number of Servings: 6
Recipe submitted by SparkPeople user KCMANDY.
Nutritional Info Amount Per Serving
- Calories: 299.5
- Total Fat: 9.9 g
- Cholesterol: 29.4 mg
- Sodium: 668.6 mg
- Total Carbs: 31.7 g
- Dietary Fiber: 6.3 g
- Protein: 22.4 g
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