Easy Chicken and Spinach Enchiladas

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Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 168.2
  • Total Fat: 7.8 g
  • Cholesterol: 31.7 mg
  • Sodium: 169.1 mg
  • Total Carbs: 13.2 g
  • Dietary Fiber: 2.3 g
  • Protein: 11.8 g

View full nutritional breakdown of Easy Chicken and Spinach Enchiladas calories by ingredient
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Number of Servings: 9



    1 Teaspoon Salt
    2 Teaspoons Paprika
    1 Teaspoon Cayenne Pepper
    1 Teaspoon Onion Powder
    1 Teaspoon White Pepper
    1/2 Teaspoon Garlic Powder
    1/2 Teaspoon Black Pepper

    1 10oz Package fresh Spinach
    1 Chicken Breast
    9 Corn Tortillas
    Mexican Blend Cheese
    Goya Recaito Cilantro Cooking Base


Serving Size: makes 9 enchiladas

1. Add Salt, Paprika, Cayenne Pepper, Onion Powder, White Pepper, Garlic Powder, and Black Pepper into a small bowl and mix with one of the measuring spoons. (Spice mixture is enough for 10-12 chicken breasts)

2. Rub Spice mixture on the chicken breast and put into a ziplock bag for eight hours or overnight.

3. Grill chicken until cooked through. (I use a grill pan to sear the chicken on both sides and then put the pan with the chicken on it in a 350 degree F oven for 20 mins) be sure chicken is thourghly cooked.

4. Allow chicken to cool until you can pull it into strips.

5. Wilt the spinach and allow to cool.

6. Warm the corn tortillas until they are pliable but you can still pick them up.

7. Put spinach and chicken into the center of the tortilla and wrap. Place the filled tortilla into a 9 inch x 9 inch baking dish with the flaps down so they do not come open.

8. Sprinkle the cheese on top of the tortillas after you fill the pan.

9. Cook the enchiladas in a 350 degree F oven for 20 mins.

10. Warm the Goya Recaito Cilantro Cooking Base in a microwave safe bowl for 1 min or in a sauce pan until warm and just starting to bubble.

11. Put the Cooking Base on the enchiladas just after plating.

Number of Servings: 9

Recipe submitted by SparkPeople user BIGBEAR8767.

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