Chicken Enchiladas on Corn Tortillas

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 241.3
  • Total Fat: 4.7 g
  • Cholesterol: 40.5 mg
  • Sodium: 182.2 mg
  • Total Carbs: 30.7 g
  • Dietary Fiber: 5.1 g
  • Protein: 19.1 g

View full nutritional breakdown of Chicken Enchiladas on Corn Tortillas calories by ingredient
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Chicken Enchiladas made on corn tortillas with veggies and a light dusting of cheese Chicken Enchiladas made on corn tortillas with veggies and a light dusting of cheese
Number of Servings: 2


    Chicken Breast, no skin, 0.5 breast
    mini sweet peppers 1 oz
    Spinach, fresh, .25 cup
    4 Corn Tortillas, Mission
    salsa, white corn and black bean, 2 tbsp
    Cheese, La Chona Quesadilla Shredded, .5 oz
    Fage non-fat greek yogurt, .06 cup


Serve over brown rice or quinoa.


Preheat oven to 350. Line a small glass baking dish with foil and spray with non-stick spray or olive oil. brown chicken in water in skillet, or use left-over grilled chicken breast and heat in skillet. Add greek yogurt and heat through. Put spinach leaves in tortilla, add chicken and fold, placing fold side down in prepared dish. repeat with remaining spinach, chicken, and tortillas. Top with diced peppers and salsa, then sprinkle lightly with cheese. Bake at 350 for about 15-20 minutes, until heated through.

Serving Size: Makes 2 servings, 2 enchiladas each

Number of Servings: 2

Recipe submitted by SparkPeople user KIM--POSSIBLE.

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