GLUTEN-FREE MAKEOVER: Chef Meg's Creamy Green Enchiladas (by SP_STEPF)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 319.1
- Total Fat: 9.9 g
- Cholesterol: 65.6 mg
- Sodium: 260.5 mg
- Total Carbs: 30.7 g
- Dietary Fiber: 5.5 g
- Protein: 28.1 g
View full nutritional breakdown of GLUTEN-FREE MAKEOVER: Chef Meg's Creamy Green Enchiladas (by SP_STEPF) calories by ingredient
View the original recipe for Creamy Green Enchiladas
Introduction
I love enchiladas! These are full of vegetables in addition to the cheese and creamy sauce. Each one has a full serving of veggies, plus almost 20% of your daily fiber. I love enchiladas! These are full of vegetables in addition to the cheese and creamy sauce. Each one has a full serving of veggies, plus almost 20% of your daily fiber.Number of Servings: 4
Ingredients
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12 ounces chicken breasts, cooked and diced
1 tablespoon heart-healthy margarine
1 medium onion, about 1/2 cup, chopped
2 cups baby portabella mushrooms, sliced
1 jalapeno, seeded and minced
10 ounces (1 pound bag) baby spinach
1 teaspoon cumin seeds or 1/2 teaspoon ground cumin
1/4 teaspoon chili powder
1/4 cup reduced-fat sour cream
2 tablespoons skim milk
8 (6 inch) corn tortillas
1/4 cup Monterey Jack, shredded
1 can green chilies, chopped and drained
Directions
Preheat oven to 350 degrees Fahrenheit.
In a large saute pan, heat the butter until it starts foaming. Add the onion and cook for 2 minutes, then add the mushrooms and cook another three minutes. Add the jalapeno and spices to the pan, stir to combine, then add the spinach and cook just until wilted.
Combine the milk with sour cream in a small bowl. Pour 2 tablespoons of the mixture over the sauteed vegetables and stir to combine. Add chicken to the pan, remove from heat.
Spray a 8 X 10 inch baking dish with cooking spray. Run tortillas under cool water briefly to soften them, them place each one a cutting board and fill with 3/4 cup of filling. Fold over the bottom, then the top, followed by the two sides. Place each enchilada fold side down in the baking dish. Cover with the remaining sauce, cheese, and green chilies. Bake for 15 minutes, until the cheese is melted and the sauce is bubbly.
Remove from oven and cool slightly before serving.
Makes 8 enchiladas, two per serving.
In a large saute pan, heat the butter until it starts foaming. Add the onion and cook for 2 minutes, then add the mushrooms and cook another three minutes. Add the jalapeno and spices to the pan, stir to combine, then add the spinach and cook just until wilted.
Combine the milk with sour cream in a small bowl. Pour 2 tablespoons of the mixture over the sauteed vegetables and stir to combine. Add chicken to the pan, remove from heat.
Spray a 8 X 10 inch baking dish with cooking spray. Run tortillas under cool water briefly to soften them, them place each one a cutting board and fill with 3/4 cup of filling. Fold over the bottom, then the top, followed by the two sides. Place each enchilada fold side down in the baking dish. Cover with the remaining sauce, cheese, and green chilies. Bake for 15 minutes, until the cheese is melted and the sauce is bubbly.
Remove from oven and cool slightly before serving.
Makes 8 enchiladas, two per serving.