Chicken spinach enchiladas cmw
- Number of Servings: 6
Ingredients
18 ounces Chicken Breast, no skin, roasted, or boiled in chicken broth then shredded or cut into small cubes. 16 tbsp Philadelphia Light cream cheese (1 8oz. Block)1 package (10 oz) frozen chopped Spinach, thawed 6 tortillas La Tortilla Factory - Smart & Delicious Low Carb High Fiber Large Whole Wheat 1 tbsp Extra Virgin Olive Oil 1 cup, chopped Onions, raw 1 cup, pieces or slices Mushrooms, fresh (optional), chopped4 clove Garlic, mincedCanned Enchilada Sauce, I used 1 big can Old El Paso, has 180 calories 0.5 cup Borden Four Cheese Mexican Shredded Cheese 1 Serving(s) Salt, pepper, cumin to taste
Drain and squeeze excess water from thawed spinach. Sautée the veggies & garlic in oil. Add seasoning and thoroughly mix shredded chicken and cream cheese with veggies. Add a few tablespoons of hot chicken broth if mixture seems too thick. Divide mixture evenly and wrap in 6 tortillas. Line a casserole dish with foil and spray it with nonstick spray, then cover the
base with a thin layer of enchilada sauce. Place enchiladas seam side down in casserole. Pour remaining enchilada sauce evenly over them, spread sauce with spoon if necessary to make sure there are no dry spots on any of the tortillas. Cover the casserole with foil and bake 30-45 minutes until hot and bubbling. Add shredded cheese 5-10 minutes before removing from oven. Serve with lettuce, salsa, black beans, sour cream.
Serving Size: 1 serving = 1 enchilada
Number of Servings: 6
Recipe submitted by SparkPeople user CWARTELLA.
Number of Servings: 6
Recipe submitted by SparkPeople user CWARTELLA.
Nutritional Info Amount Per Serving
- Calories: 392.1
- Total Fat: 19.1 g
- Cholesterol: 89.3 mg
- Sodium: 1,223.2 mg
- Total Carbs: 30.5 g
- Dietary Fiber: 14.4 g
- Protein: 34.5 g
Member Reviews