chicken spinach enchiladas (gluten free!)
- Number of Servings: 20
Ingredients
Chicken Broth, 2 cup Chicken Thigh, 1.5 lbs meat, cooked, shredded, and cooledKraft Shredded 2% Mexican Four Cheese blend, 2 cup Corn Starch, 3 tbspCorn Tortilla (Mission White Corn) 6 inch-1 tortilla, 20 tortillas Fage - 0%, plain, 8 oz Spinach, fresh, 2 cup - choppedButter, salted, 3 tbsp Diced Green Chili Peppers - 4 oz can
Mix 1 cup cheese with 1.5 lbs shredded chicken meat (cooked and cooled). Chop spinach, add to chicken/cheese mixture. Add scoop to center of tortilla, roll, and place seam side down in 9x13 pan (you'll need two pans).
Melt butter over medium heat, add corn starch and whisk. Heat for 1 minute, add chicken stock/broth. Cook until thick and bubbly. Take off heat, whisk in yogurt and chilies. Pour over enchiladas in pan, top with cheese. Bake at 350 for about 20 minutes, then put under broiler until cheese is golden brown and delicious.
Serving Size: 20 enchiladas
Number of Servings: 20
Recipe submitted by SparkPeople user EVILBUNNY65.
Melt butter over medium heat, add corn starch and whisk. Heat for 1 minute, add chicken stock/broth. Cook until thick and bubbly. Take off heat, whisk in yogurt and chilies. Pour over enchiladas in pan, top with cheese. Bake at 350 for about 20 minutes, then put under broiler until cheese is golden brown and delicious.
Serving Size: 20 enchiladas
Number of Servings: 20
Recipe submitted by SparkPeople user EVILBUNNY65.
Nutritional Info Amount Per Serving
- Calories: 153.3
- Total Fat: 5.7 g
- Cholesterol: 36.1 mg
- Sodium: 256.8 mg
- Total Carbs: 13.3 g
- Dietary Fiber: 1.6 g
- Protein: 11.0 g
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