Quick Chicken Enchiladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 Cups (about 6 oz.) chopped fresh spinach12 oz. cooked chicken breast, shredded or diced1/2 cup canned cannellini (white kidney) beans, drained and rinsed1/2 teaspoon ground cumin1/4 teaspoon chili powder1 1/2 cups low-sodium salsa4 Tablespoons chopped fresh cilantro3 cloves garlic, smashed and chopped1 large red onion, chopped (about 1 cup)8 6-inch corn tortillas1/2 cup shredded low-fat Monterey Jack cheese
- Preheat the oven to 350*F. Coat a 9x12-inch baking dish with cooking spray.
- In a medium microwave-safe bowl, microwave the spinach on high for 2 minutes, until wilted. Remove and wring out the spinach in a double layer of paper towels to remove excess moisture. Return the spinach to the bowl, and combine it with the chicken, beans, cumin, chili powder, 1/4 cup of the salsa, and 3 tablespoons of the cilantro.
- In a blender or small food processor, puree the garlic, onion, bell pepper, and remaining 1 1/4 cup of salsa.
- Soften the tortillas by microwaving them on high for 30 seconds, then place them on a cutting board. Fill each with 1/2 cup of the chicken mixture. Roll up and place each in the baking dish, seam side down, repeating with all the tortillas. Spoon the pureed salsa over the enchiladas and cover with foil. Bake in the preheated oven for 10 minutes. Remove the foil and sprinkle on the cheese. Bake another 5 to 10 minutes, uncovered, or until the cheese is melted.
- Sprinkle the remaining cilantro over the top of the enchiladas and immediately serve.
Serving Size: Serves 4 -- Serving Size: 2 enchiladas
Number of Servings: 4
Recipe submitted by SparkPeople user HORUS76.
- In a medium microwave-safe bowl, microwave the spinach on high for 2 minutes, until wilted. Remove and wring out the spinach in a double layer of paper towels to remove excess moisture. Return the spinach to the bowl, and combine it with the chicken, beans, cumin, chili powder, 1/4 cup of the salsa, and 3 tablespoons of the cilantro.
- In a blender or small food processor, puree the garlic, onion, bell pepper, and remaining 1 1/4 cup of salsa.
- Soften the tortillas by microwaving them on high for 30 seconds, then place them on a cutting board. Fill each with 1/2 cup of the chicken mixture. Roll up and place each in the baking dish, seam side down, repeating with all the tortillas. Spoon the pureed salsa over the enchiladas and cover with foil. Bake in the preheated oven for 10 minutes. Remove the foil and sprinkle on the cheese. Bake another 5 to 10 minutes, uncovered, or until the cheese is melted.
- Sprinkle the remaining cilantro over the top of the enchiladas and immediately serve.
Serving Size: Serves 4 -- Serving Size: 2 enchiladas
Number of Servings: 4
Recipe submitted by SparkPeople user HORUS76.
Nutritional Info Amount Per Serving
- Calories: 310.2
- Total Fat: 6.8 g
- Cholesterol: 64.0 mg
- Sodium: 965.1 mg
- Total Carbs: 31.6 g
- Dietary Fiber: 7.9 g
- Protein: 29.3 g
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