Chicken & Spinach Enchilada

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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 329.8
  • Total Fat: 16.1 g
  • Cholesterol: 91.7 mg
  • Sodium: 477.4 mg
  • Total Carbs: 19.4 g
  • Dietary Fiber: 1.3 g
  • Protein: 26.1 g

View full nutritional breakdown of Chicken & Spinach Enchilada calories by ingredient
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This recipe was modified from Cooking Light Regional Fare cook book This recipe was modified from Cooking Light Regional Fare cook book
Number of Servings: 1


    2 skinless boneless chicken breast cooked and shredded
    2 c. salsa, divided
    1 10-oz pkg of frozen spinach or fresh spinach cooked
    12 6-inch corn tortilla shells
    Cooking Spray
    1 can of diced tomatoes
    1 t. ground cumin
    3 oz (3/4 c.) cheddar cheese
    1 pkg of cream cheese


Shred or finely chop the chicken. In a skillet, combine 1 c. of salsa, spinach, chicken, and cream cheese until combined and cheese has melted, stirring frequently. Remove mixture and set aside. Wipe skillet dry with paper towels. Spray each side of the corn tortilla shell and cook in the skillet, 15 seconds on each side. Put a couple of spoonfuls of mixture in the center of the tortilla shell wrap and put it in a baking dish seam side down. Repeat, 12 times. Mix the last cup of salsa with the tomatoes in a small bowl. Pour over the top of the enchiladas. Sprinkle wiith cheddar cheese. Bake at 350 degrees for 25-30 minutes. 6 servings. (2 enchiladas per serving)

Number of Servings: 1

Recipe submitted by SparkPeople user 12004RILEY.

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