Chicken and Spinach Enchilada Bake

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 263.6
  • Total Fat: 13.8 g
  • Cholesterol: 61.9 mg
  • Sodium: 944.9 mg
  • Total Carbs: 12.1 g
  • Dietary Fiber: 5.3 g
  • Protein: 25.5 g

View full nutritional breakdown of Chicken and Spinach Enchilada Bake calories by ingredient
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Number of Servings: 8


    1 lb Shredded cooked chicken breast
    8 oz Reduced fat cream cheese (neufchatel), room temp
    10 oz thawed, drained frozen chopped spinach

    10 Tortillas - 8 inch
    1 can red enchilada sauce
    1 c low fat Mexican blend shredded cheese


Preheat oven to 350

Mix all filling ingredients and roll into tortillas. Pour a small amount of enchilada sauce on the bottom of a casserole dish and place the enchiladas on top. Cover enchiladas with remaining sauce and shredded cheese.

Bake for 20 minutes or until cheese is melted and enchiladas are heated through. I serve this with refried beans.

Number of Servings: 8

Recipe submitted by SparkPeople user GILDA_345.

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