Chicken & Spinach Enchiladas- Low Fat and Easy!

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Nutritional Info
  • Servings Per Recipe: 7
  • Amount Per Serving
  • Calories: 372.1
  • Total Fat: 10.8 g
  • Cholesterol: 32.6 mg
  • Sodium: 1,804.0 mg
  • Total Carbs: 40.3 g
  • Dietary Fiber: 4.4 g
  • Protein: 27.7 g

View full nutritional breakdown of Chicken & Spinach Enchiladas- Low Fat and Easy! calories by ingredient
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Takes out much of the fat and adds in powerhouse greens and healthy cottage cheese. All the flavor just a smidge of the guilt! Takes out much of the fat and adds in powerhouse greens and healthy cottage cheese. All the flavor just a smidge of the guilt!
Number of Servings: 7


    1 boneless skinless chicken breast (8oz) cooked and diced
    I small onion small diced( should be 1.5 - 2 cups chopped)
    2 cups fat free cottage cheese
    2 cups low fat mexican blend shredded cheese
    .25 cup canned green chiles
    10 oz box chopped spinach- thawed
    cumin, salt & Pepper to taste
    1 cup fat free refried beans
    7 eight inch flour tortillas
    19-28 oz enchilada sauce
    2-3 tablespoons chopped fresh cilantro for garnish


if you have extra chicken cheese mix- tuck it into ends of rolls that might be a little sparse.

If you like your cheese browned a bit- turn on broiler for the last 3-4 minutes- but watch carefully.


heat oven to 350

Saue onion until soft add chicken and heat through. Place mix in a bowl and add cottage cheese, 1 cup shredded cheese, chiles, spinach, salt pepper and cumin to taste. Mix well.

pour a cup or so of sauce in bottom of 9 x 13 baking dish- enough to lightly coat bottom.

Working one at a time place a tortilla on a cutting board or plate and spread 2-3 tables spoons of sauce over each tortilla to coat.

Place a thin line of refried beans across middle of tortillas ( about the thickness of 2 pencils together) Spoon about 1 cup of cheese chicken mix across the tortilla next to the beans. Roll up edges as tightly as possible. Place seam side down in baking dish and secure with a toothpick to keep rolled up until finished.

WHen all seven rollups are in pan remove toothpicks- the rollups being placed together will keep rolls from unrolling. Spoon remaining sauce over rolls making sure to coat all exposed surfaces.

cover with foil and bake at 350 for 15 minutes.

Uncover and spread remaining cheese over enchiladas. bake an additional 15 minutes until cheese is melted and bubbly.

Sprinkle with chopped cilantro and serve warm

* I usually serve roasted corn on the cob with this.

Serving Size: makes 7 servings

Number of Servings: 7

Recipe submitted by SparkPeople user BIGOLEDIVA.

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