"Green" Chicken Enchiladas

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 410.6
  • Total Fat: 19.1 g
  • Cholesterol: 83.1 mg
  • Sodium: 859.6 mg
  • Total Carbs: 24.1 g
  • Dietary Fiber: 12.4 g
  • Protein: 34.9 g

View full nutritional breakdown of "Green" Chicken Enchiladas calories by ingredient
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Tasty way to eat your green leafy veggies Tasty way to eat your green leafy veggies
Number of Servings: 6


    2 large chicken breasts, slow cooked with mrs dash, garlic and water and shredded
    1 cup kale, finely chopped and boiled (without stems)
    1 cup spinach finely chopped and boiled
    1 cup mustard greens, finely chopped and boiled (without stems)
    1 tbsp Kraft Mayo
    6 oz plain greek yogurt
    2 tbsp Daisy sour cream
    6 Mission carb balance tortillas
    2 cups of shredded cheese
    8-10 tbsp salsa verde (green salsa)


Slow cook the chicken and shred (can be done the night before). I found this to be the healthiest way to cook chicken that will later be used in other dishes, and to try to lower sodium.

Boil and drain the greens. Squeeze out excess water.

In a bowl mix the greens, any spices you choose (I added some Mrs Dash) the "white" ingredients and 3-5 tbsp of the salsa, depending on your taste. *heat of salsa varies on your taste, I chose medium* Let sit for 15 min.

Add in chicken and 1 cup of cheese.

On the bottom of a 9x13 baking pan spread 3 tbsp of salsa. Roll the enchiladas in tortillas and place them so that they all fit. Place the remaining salsa on top and sprinkle the remaining 1 cup cheese on top.

Bake at 350 for 20 min or until cheese is melted.

Serving Size: 6 large enchiladas

Number of Servings: 6

Recipe submitted by SparkPeople user AARONSGIRL420.

TAGS:  Poultry |

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