Creamy Chicken and Spinach Enchiladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
8 oz chicken breast, shredded1/4 tsp ground pepper10 oz package frozen spincah, thawed2 Tbsp green onions, chopped8 oz light sour cream1/4 C FF yogurt2 Tbsp flour1/4 tsp cumin1/2 C FF milk4 oz can chopped chilies, drained6-7 whole wheat tortillasSalsa, optionalfresh cilantro, optionalthinly sliced green onions, optional
Shred cooked chicken breast ( I used a rotissiere chicken from grocery store). Mix with pepper and spinach. Fill tortillas with mixture and roll with seam side down and place in pan sprayed with Pam cooking spray.
Mix sour cream, yogurt, onions, cumin, milk, and chilies together. Pour over enchiladas and sprinkle with FF cheese. Bake for 30 minutes at 350. Sprinkle with salsa or other items to taste.
Number of Servings: 6
Recipe submitted by SparkPeople user MUSCLEMOM_2.
Mix sour cream, yogurt, onions, cumin, milk, and chilies together. Pour over enchiladas and sprinkle with FF cheese. Bake for 30 minutes at 350. Sprinkle with salsa or other items to taste.
Number of Servings: 6
Recipe submitted by SparkPeople user MUSCLEMOM_2.
Nutritional Info Amount Per Serving
- Calories: 292.7
- Total Fat: 8.6 g
- Cholesterol: 40.0 mg
- Sodium: 722.0 mg
- Total Carbs: 33.4 g
- Dietary Fiber: 3.3 g
- Protein: 20.8 g
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