Chicken and spinach enchilada casserole
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 235.8
- Total Fat: 5.6 g
- Cholesterol: 97.5 mg
- Sodium: 777.4 mg
- Total Carbs: 7.4 g
- Dietary Fiber: 1.0 g
- Protein: 39.3 g
View full nutritional breakdown of Chicken and spinach enchilada casserole calories by ingredient
Number of Servings: 8
Ingredients
-
3 pounds of boneless skinless chicken breast
2 cups of red enchilada sauce, Or how ever much is desired.
half a cup of low fat mozarella cheese
One cup of spinach.
4 yellow corn tortillas
Directions
Boil chicken for 2 to 3 hours to make it easy to shred.
Once boiled and drained, get off excess fat.
Shred chicken and put into a pan with enchilada sauce and let simmer for 10 min.
chop up spinach
Put chicken with enchilada sauce into a casserole dish and mix in spinach and broken up yellow corn tortillas.
Top with half a cup of mozarella cheese .
Cook at 400 for 25-30 minutes.
Serving Size: Makes 6-8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user PINKROSES918.
Once boiled and drained, get off excess fat.
Shred chicken and put into a pan with enchilada sauce and let simmer for 10 min.
chop up spinach
Put chicken with enchilada sauce into a casserole dish and mix in spinach and broken up yellow corn tortillas.
Top with half a cup of mozarella cheese .
Cook at 400 for 25-30 minutes.
Serving Size: Makes 6-8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user PINKROSES918.