Chicken & Spinach Enchiladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 C. FF chicken broth1 Med Onion - chopped1 Red Pepper - chopped4 boneless/skinless chicken breasts1 8oz brick cream cheese - softened1/4C FF sour cream1 can Cambell's FF cream of chicken soup1 can of spinach - squeezed dry1 1/2C shredded fiesta blend cheeseRed or Cayenne pepper - 1T or to taste1/2t ground cumin2 cloves garlic - minced
Makes 10 single enchilada servings
The night before toss chicken breasts into the crockpot with the chopped onion, red pepper and cup of chicken broth. Cook till done - I use high for 4 hours. Then move to a sealed bowl and keep in fridge overnight. This makes a difference in the flavor.
Pull out chicken breasts and shred. Set aside.
To peppers and onions add block of cream cheese and sour cream. Blend.
Add cream of chicken soup and blend.
Add spices and garlic - blend well.
Pull apart the squeezed spinach and add to creamy stuff.
Add in shredded chicken and marry the whole bunch of them for a bit.
The mix will be soft and spoonable.
Heat your tortillas.
Spoon half your mixture into the 10 tortillas.
Add a scant teaspoon of cheese to each one.
Roll up and place seam down in sprayed 13x9 pan.
Top with remaining filling and spread out over it all.
Dress it off with the remaining cheese and pop it into a 375F oven for about 30-35 minutes. The middle will be bubbly when it's done.
Pull it out and let it rest for about 10 minutes.
Serve it up with sides of tossed salad and Spanish rice for a complete meal.
Number of Servings: 10
Recipe submitted by SparkPeople user SUNNIME.
The night before toss chicken breasts into the crockpot with the chopped onion, red pepper and cup of chicken broth. Cook till done - I use high for 4 hours. Then move to a sealed bowl and keep in fridge overnight. This makes a difference in the flavor.
Pull out chicken breasts and shred. Set aside.
To peppers and onions add block of cream cheese and sour cream. Blend.
Add cream of chicken soup and blend.
Add spices and garlic - blend well.
Pull apart the squeezed spinach and add to creamy stuff.
Add in shredded chicken and marry the whole bunch of them for a bit.
The mix will be soft and spoonable.
Heat your tortillas.
Spoon half your mixture into the 10 tortillas.
Add a scant teaspoon of cheese to each one.
Roll up and place seam down in sprayed 13x9 pan.
Top with remaining filling and spread out over it all.
Dress it off with the remaining cheese and pop it into a 375F oven for about 30-35 minutes. The middle will be bubbly when it's done.
Pull it out and let it rest for about 10 minutes.
Serve it up with sides of tossed salad and Spanish rice for a complete meal.
Number of Servings: 10
Recipe submitted by SparkPeople user SUNNIME.
Nutritional Info Amount Per Serving
- Calories: 205.9
- Total Fat: 5.8 g
- Cholesterol: 34.6 mg
- Sodium: 702.8 mg
- Total Carbs: 19.5 g
- Dietary Fiber: 0.9 g
- Protein: 18.8 g
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