Chicken and spinach enchiladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 Chicken breast, skinned and boned1 Tbl. olive oil1 C. frozen spinach, thawed1 small can green chilies5 Tbl. fat free sour cream1, 28 oz. can enchilada sauce6, 8 in. corn tortillas1 C. cheddar cheese, shredded2 tsp. kosher salt1 tsp. pepper
Preheat oven to 350*. cook chicken in 1 tablespoon of olive oil. When the chicken is still hot, shred it with a fork. toss with thawed spinach, sour cream and green chilies. Pour half of the enchilada sauce into the bottom of a baking dish. One at a time, coat each tortilla in the sauce and fill with 1/6 of the chicken. Roll, and line up in the pan seam side down. Pour the remaining sauce over the tortillas and sprinkle cheese over top.
Bake for about 30 minutes or until the cheese and sauce are bubbly. Remove from oven and enjoy!
Makes 6 servings( I enchilada per serving)
Number of Servings: 6
Recipe submitted by SparkPeople user PIEGAL.
Bake for about 30 minutes or until the cheese and sauce are bubbly. Remove from oven and enjoy!
Makes 6 servings( I enchilada per serving)
Number of Servings: 6
Recipe submitted by SparkPeople user PIEGAL.
Nutritional Info Amount Per Serving
- Calories: 310.0
- Total Fat: 11.4 g
- Cholesterol: 66.5 mg
- Sodium: 1,093.5 mg
- Total Carbs: 23.7 g
- Dietary Fiber: 4.8 g
- Protein: 25.8 g
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