Chicken and Spinach Enchiladas

Name: Chicken and Spinach Enchiladas Recipe
Yield: 5
Ingredients: *Extra Virgin Olive Oil 2 tbsp (remove); *Tyson boneless skinless chicken breast 24 oz (remove); Spinach frozen 1 package (10 oz) yields (remove); Onions raw 0.5 small (remove); Garlic 3 clove (remove); Cinnamon ground 0.5 tsp (remove); *Sauce - Enchilada Sauce-Old El Paso 2.5 cup (remove); Cream Cheese 4 oz (remove); Almond Breeze Almond Milk Unsweetened Vanilla 4 oz (remove); Mission corn tortillas Restaurant Style ( 1 serving = 2 corn Tortillas) 5 serving (remove); Cheddar Cheese 4.375 oz (remove)

Number of Servings: 5

Ingredients

*Extra Virgin Olive Oil, 2 tbsp (remove)*Tyson boneless, skinless chicken breast, 24 oz (remove)Spinach, frozen, 1 package (10 oz) yields (remove)Onions, raw, 0.5 small (remove)Garlic, 3 clove (remove)Cinnamon, ground, 0.5 tsp (remove)*Sauce - Enchilada Sauce-Old El Paso, 2.5 cup (remove)Cream Cheese, 4 oz (remove)Almond Breeze Almond Milk, Unsweetened Vanilla, 4 oz (remove)Mission corn tortillas Restaurant Style ( 1 serving = 2 corn Tortillas), 5 serving (remove)Cheddar Cheese, 4.375 oz (remove)

Directions

Serving Size: Makes 10 Enchiladas

Number of Servings: 5

Recipe submitted by SparkPeople user BIKINITIME1.

Servings Per Recipe: 5

Nutritional Info Amount Per Serving