Chicken, Spinach, and Mushroom Enchiladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
8 oz chicken breast, cooked and shredded1 cup chopped mushrooms2 cups baby spinach1/4 cup fat free black bean dip1/4 cup Mexican salsa, divided1/2 tsp Mexican seasoning1/4 tsp red pepper flakes8 corn tortillas1/2 cup salsa verde, divided1/4 cup fat free, low sodium chicken broth3 T sour cream1/2 cup reduced-fat Mexican shredded cheesecooking spray
Preheat oven to 350. Coat an 8x8 baking disk with cooking spray.
Heat a medium nonstick skillet coated with cooking spray over medium heat. Saute the mushrooms until tender, about 5 minutes. Season with Mexican seasoning and pepper flakes. Add the bean dip and 2 T Mexican salsa; stir to combine. Add the spinach and cooked chicken; sautee until the spinach is wilted.
Meanwhile, combine 1/4 cup salsa verde with 1T chicken broth. Spread over the bottom of the baking dish.
Heat a small skillet over medium heat. One at a time, place the tortillas in the skillet and heat until softened, about 1 minute. Spoon about 1/4 cup of the chicken mixture into the center of each tortilla and roll tightly. Place in the baking dish, seam side down.
Combine remaining salsa verde, Mexican salsa, sour cream, and chicken broth in a small bowl. Pour over enchiladas. Top with cheese.
Bake for about 20 minutes, until bubbly.
Serving Size: Makes 8 enchiladas
Heat a medium nonstick skillet coated with cooking spray over medium heat. Saute the mushrooms until tender, about 5 minutes. Season with Mexican seasoning and pepper flakes. Add the bean dip and 2 T Mexican salsa; stir to combine. Add the spinach and cooked chicken; sautee until the spinach is wilted.
Meanwhile, combine 1/4 cup salsa verde with 1T chicken broth. Spread over the bottom of the baking dish.
Heat a small skillet over medium heat. One at a time, place the tortillas in the skillet and heat until softened, about 1 minute. Spoon about 1/4 cup of the chicken mixture into the center of each tortilla and roll tightly. Place in the baking dish, seam side down.
Combine remaining salsa verde, Mexican salsa, sour cream, and chicken broth in a small bowl. Pour over enchiladas. Top with cheese.
Bake for about 20 minutes, until bubbly.
Serving Size: Makes 8 enchiladas
Nutritional Info Amount Per Serving
- Calories: 240.3
- Total Fat: 6.7 g
- Cholesterol: 46.9 mg
- Sodium: 738.4 mg
- Total Carbs: 25.2 g
- Dietary Fiber: 4.5 g
- Protein: 18.9 g
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