Amy's Chicken, Mushroom & Spinach Enchiladas
- Number of Servings: 8
Ingredients
Filling:2 med/large chicken thighs, cooked without adding oil. (Remove all skin & trim)1.5 - 2 cups frozen spinach8 oz (1 small package) fresh mushrooms, sliced1 tsp garlic powder1.5 tsp chili powder1/4 tsp salt1/4 tsp ground cumin-----Sauce:1 can Campbell's 98% fat free Cream of Chicken Soup1 cup reduced sodium chicken broth1/2 cup evaporated skim milk1 cup fresh salsa-----8 corn tortillas
Filling:
Shred pre-cooked thigh meat, removing bone, skin and any visible fat. Set aside.
In non-stick pan, "sauté" (without oil) sliced mushrooms and frozen spinach until cooked through. Add shredded chicken meat and spices. Mix well over low heat & set aside.
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Sauce:
Heat condensed cream of chicken soup, evaporated skim milk, chicken broth and salsa in large pan while stirring often.
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Assembly:
Dip a tortilla into sauce until covered, but only briefly. Remove coated tortilla from sauce, place flat in casserole dish and put 1/8 of filling mix onto tortilla. Lightly roll, leaving the seam side down.
Repeat this process until all 8 tortillas have been filled and rolled.
Pour all remaining sauce over filled enchiladas and bake, uncovered, in 375 degree oven until bubbling.
(Optional - top with shredded cheese. Not included in nutritional info.)
Each single enchilada with surrounding sauce is a serving.
Number of Servings: 8
Recipe submitted by SparkPeople user OPERACHIC.
Shred pre-cooked thigh meat, removing bone, skin and any visible fat. Set aside.
In non-stick pan, "sauté" (without oil) sliced mushrooms and frozen spinach until cooked through. Add shredded chicken meat and spices. Mix well over low heat & set aside.
----
Sauce:
Heat condensed cream of chicken soup, evaporated skim milk, chicken broth and salsa in large pan while stirring often.
----
Assembly:
Dip a tortilla into sauce until covered, but only briefly. Remove coated tortilla from sauce, place flat in casserole dish and put 1/8 of filling mix onto tortilla. Lightly roll, leaving the seam side down.
Repeat this process until all 8 tortillas have been filled and rolled.
Pour all remaining sauce over filled enchiladas and bake, uncovered, in 375 degree oven until bubbling.
(Optional - top with shredded cheese. Not included in nutritional info.)
Each single enchilada with surrounding sauce is a serving.
Number of Servings: 8
Recipe submitted by SparkPeople user OPERACHIC.
Nutritional Info Amount Per Serving
- Calories: 151.7
- Total Fat: 2.8 g
- Cholesterol: 24.4 mg
- Sodium: 725.8 mg
- Total Carbs: 22.1 g
- Dietary Fiber: 3.5 g
- Protein: 10.0 g
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