Chicken and Spinach enchiladas

Name: Chicken and Spinach enchiladas Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 10
Ingredients: Green onion-bunch; 1/2 lbs of chicken boiled and shredded; 1 1/2 servings of plain 0% Chobani greek yogurt; 3.5 cups-1 bag of spinach; 2 TBSP of grapeseed oil-saute onions; 1 cup of reduced fat white shredded cheese-Jack; 1 1/2 cans of salsa verde-lowest sodium brand; Squeeze garlic about 3 cloves; 20 white corn tortillas lowest sodium; 1 TBSP ground cumin

Minutes to Prepare: 30
Minutes to Cook: 30

Number of Servings: 10

Ingredients

Green onion-bunch1/2 lbs of chicken boiled and shredded1 1/2 servings of plain 0% Chobani greek yogurt3.5 cups-1 bag of spinach2 TBSP of grapeseed oil-saute onions1 cup of reduced fat white shredded cheese-Jack1 1/2 cans of salsa verde-lowest sodium brandSqueeze garlic about 3 cloves20 white corn tortillas lowest sodium1 TBSP ground cumin

Directions

Saute onion and garlic as spinach and cook. While saute boil chicken breast then shred-food processor. Mix yogurt, onion, garlic, spinach, and cumin in a bowl add 1/2 can of salsa verde and 1/2 of cheese. Stuff tortillas with mixture seam side down in a 13 x9 pan u may need two pans. Drizzle remaining salsa verde and cheese on top of tortillas and bake at 350 degrees for 25 minutes.

Serving Size: 10-2 enchiladas

Number of Servings: 10

Recipe submitted by SparkPeople user SUNNEB.

Servings Per Recipe: 10

Nutritional Info Amount Per Serving

Calories: 261.3
Total Fat: 5.0 g
Cholesterol: 8.0 mg
Sodium: 353.3 mg
Total Carbs: 27.0 g
Dietary Fiber: 4.6 g
Protein: 25.9 g

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These chicken enchiladas are fast, easy to make, and pack a whopping 52 grams of muscle building protein!

Serve 'em to your friends at your next get together and listen to them rave about the goodness. They will never know they are easy on the waistline!

BTW - These taste even better as leftovers.Submitted by: JASONZ