Green Chile Spinach and Chicken Enchilada Casserole

Name: Green Chile Spinach and Chicken Enchilada Casserole Recipe
Yield: 1
Ingredients: 3 ounces Chicken Breast (cooked) no skin roasted; 1 serving Chuck and Dave's Spinach Artichoke Dip 2 Tbsp; .10 cup Sauce - Green Chile Enchilada Sauce - Las Palmas (by LCWP2000); 1 oz Mozzarella Cheese part skim milk; 1 cup Spinach fresh; .5 serving Whole Wheat Tortilla medium (45g); .5 oz Green Chiles (Whole)

Number of Servings: 1

Ingredients

3 ounces Chicken Breast (cooked), no skin, roasted 1 serving Chuck and Dave's Spinach Artichoke Dip, 2 Tbsp .10 cup Sauce - Green Chile Enchilada Sauce - Las Palmas (by LCWP2000) 1 oz Mozzarella Cheese, part skim milk 1 cup Spinach, fresh .5 serving Whole Wheat Tortilla, medium (45g) .5 oz Green Chiles (Whole)

Directions

Preheat oven to 350 degrees. Mix together spinach artichoke dip with one can of green chile enchilada sauce, one can of green chiles, chopped spinach and chicken. Roll filling into whole wheat tortillas or layer as a casserole. Spread thin layer of topping in bottom, add rolled enchiladas, and top with remaining mixture. Top with 1/4 cup mozzarella. Bake at 350 for 45 minutes or until top is bubbly and golden brown. Makes 10 servings.

Serving Size:�1 enchilada

Servings Per Recipe: 1

Nutritional Info Amount Per Serving

Calories: 368.6
Total Fat: 20.0 g
Cholesterol: 79.1 mg
Sodium: 689.3 mg
Total Carbs: 15.5 g
Dietary Fiber: 2.6 g
Protein: 30.0 g

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