Chicken enchaladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
3 skinless chicken breastcan cream of celery soup can chicken brothpkg frozen spinachgarlic powderchipotle pepperpkg whole wheat tortillaplain non fat yogurt
Preheat oven to 350 degrees F.
Combine soup, 3/4 can chicken broth, and yogurt. Set aside 1 cup of this mixture.
To the other mixture add the chicken, spinach, 1 cup of cheese, and spices.
Divide filling between 8 tortillas. Place filling in the tortilla shell and roll it up. Place side by side in a 9 x 13 inch pan.
Add the remaining 1/4 can of chicken broth to the reserved soup mixture and pour over the enchiladas. Cover with the remaining cheese. Cook for approximately 30 minutes or until bubbly. Broil at the end for a nicely browned top.
Each tortilla is one serving. Makes 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user NANAOF3LUVSJC.
Combine soup, 3/4 can chicken broth, and yogurt. Set aside 1 cup of this mixture.
To the other mixture add the chicken, spinach, 1 cup of cheese, and spices.
Divide filling between 8 tortillas. Place filling in the tortilla shell and roll it up. Place side by side in a 9 x 13 inch pan.
Add the remaining 1/4 can of chicken broth to the reserved soup mixture and pour over the enchiladas. Cover with the remaining cheese. Cook for approximately 30 minutes or until bubbly. Broil at the end for a nicely browned top.
Each tortilla is one serving. Makes 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user NANAOF3LUVSJC.
Nutritional Info Amount Per Serving
- Calories: 170.9
- Total Fat: 3.8 g
- Cholesterol: 58.4 mg
- Sodium: 581.2 mg
- Total Carbs: 9.7 g
- Dietary Fiber: 1.7 g
- Protein: 24.1 g
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