Chicken and Spinach Enchiladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2.0 tbsp Olive Oil0.13 cup Flour - Gold medal all purpose flour2.0 serving Broth, chicken: College Inn, Light & Fat Free, 50% less Sodium, Chicken Broth, 1 cup/serv1.0 medium (2-1/2" dia) Onions, raw3.0 serving Cheese, Fancy Shredded Mild Cheddar GREAT VALUE 1/3 C2.0 serving Great Value canned Whole Leaf Spinach390.0 gram(s) Bush's Best Cannellini Beans - White Kidney Beans (1/2 cup, 130 grams, 3.5 servings per container)16.0 serving Corn tortillas (Mission brand, extra thin, yellow corn, 6")16.0 oz Chicken Tyson All Natural BoneLess SkinLess Chicken Breasts (GS)
Heat oil and make a roux, add seasonings (0.25cup chili powder, 0.5t garlic and cumin, 0.25t oregano). Whisk 1 min to toast seasonings, add 1 can chicken broth slowly and heat 10-15 mins uncovered to thicken.
Cook sliced chicken. Remove from pan, sautee onion. Add chicken, spinach, 4oz can chiles, and beans. Mix in about half of sauce. Fill tortillas with filling, top with remaining sauce and cheese. Bake 20-30 mins or until bubbly
Serving Size: 4 tortillas
Number of Servings: 4.0
Recipe submitted by SparkPeople user BRENNA914.
Serving Size: 4 tortillas
Number of Servings: 4.0
Recipe submitted by SparkPeople user BRENNA914.
Nutritional Info Amount Per Serving
- Calories: 515.6
- Total Fat: 18.0 g
- Cholesterol: 87.5 mg
- Sodium: 858.3 mg
- Total Carbs: 53.7 g
- Dietary Fiber: 10.6 g
- Protein: 39.7 g
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