Chicken & Spinach Enchiladas

Chicken & Spinach Enchiladas
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 349.4
  • Total Fat: 10.1 g
  • Cholesterol: 83.0 mg
  • Sodium: 714.4 mg
  • Total Carbs: 30.4 g
  • Dietary Fiber: 5.6 g
  • Protein: 35.9 g

View full nutritional breakdown of Chicken & Spinach Enchiladas calories by ingredient
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From Fit To Be In Your Kitchen From Fit To Be In Your Kitchen
Number of Servings: 6


    Chicken Breast, no skin, 24 ounces
    Spinach, frozen, 1/2 package (10 oz) yields
    Green Onions, .25 cup, chopped
    Sour Cream, reduced fat, 1 cup
    Greek Yogurt, Plain, 2 oz
    Cumin, .25 tsp
    Salt, .25 tsp
    Skim Milk, .5 cup
    Green Chili Peppers, canned, .5 cup
    Whole Wheat Tortilla, 6 serving
    Colby Cheese, Low Fat, 1/3 cup, diced
    Tomato, 1 large whole
    Cilantro, raw, 3 tbsp, chopped
    2 Additional Green Onions, chopped


Poach chicken in a large saucepan in just enough water to cover. Bring to a boil, reduce heat and simmer for 10 to 15 minutes until no longer pink inside. Let cool. When cool enough to touch, shred chicken.

Combine drained thawed spinach with chicken and 1/4 cup green onion.

In a separate bowl, combine sour cream, yogurt, flour, cumin and salt. Gradually and milk and stir. Add green chiles.

Combine half of the sauce with the chicken/spinach mixture. Divide and place on the tortillas and roll up. Place tortillas seam side down in an ungreased baking dish.

Spoon remaining sauce over the tortillas. Bake, uncovered in a 350 degree oven for 20 to 25 minutes. Sprinkle with cheese.

Let stand for a few minutes and garnish with fresh diced tomato, chopped cilantro and more sliced green onion.

Serving Size: 1.5 Enchiladas per serving for 4 servings

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