Creamy Chicken Spinach Enchiladas

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 416.6
  • Total Fat: 18.9 g
  • Cholesterol: 71.0 mg
  • Sodium: 844.9 mg
  • Total Carbs: 31.0 g
  • Dietary Fiber: 4.5 g
  • Protein: 31.6 g

View full nutritional breakdown of Creamy Chicken Spinach Enchiladas calories by ingredient
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Introduction

These creamy, cheesy chicken enchiladas get a little nutritional boost from the spinach. They're a lot of work, though, so they're best as a once-in-a-while treat. These creamy, cheesy chicken enchiladas get a little nutritional boost from the spinach. They're a lot of work, though, so they're best as a once-in-a-while treat.
Number of Servings: 8

Ingredients

    3 chicken breasts (boneless, skinless)
    3 1/2 cups water
    3 cloves garlic, minced or crushed

    4 cups baby spinach leaves
    1 cup onion, diced
    5 tbsp olive oil (divided)

    1/4 cup whole wheat flour
    1 cup reduced fat sour cream
    1 6 oz can tomato paste
    3 tbsp chili powder
    1 tbsp oregano
    1 tsp ground cumin
    salt and pepper to taste


    1 1/2 cup low-fat cheddar, shredded

Directions

Heat 2 tbsp olive oil in a large skillet over medium heat. Saute onion and spinach until onion is clear and spinach leaves are wilted and moisture mostly evaporated, about 4 minutes. Set aside on a plate lined with paper towels.

Meanwhile, place raw chicken breasts and garlic in medium pot with water. Bring just to a boil, then cover and simmer 20 minutes. Remove chicken to a large bowl and shred, reserve broth.

In a small bowl, mix sour cream, tomato paste, cumin, oregano, and salt & pepper stir to combine and set aside.

In large skillet over medium heat, stir together 3 tbsp olive oil, flour, and chili powder until a thick paste forms. Slowly add broth while whisking to blend. Whisk in sour cream mixture.

Preheat oven to 400 degrees. Lightly spray 9X13 pan with pan spray, then spoon 1 cup of sauce into the bottom.

Mix 1 cup of cheese and 1 cup of sauce into shredded chicken.

Stack tortillas and wrap in damp paper towels or a clean dish towel; microwave on high for 1-2 minutes.

Spoon heaping 1/4 cup of filling into each tortilla, roll tightly, and place seam down in pan.

Spread remaining sauce over the top of rolled enchiladas, and sprinkle remaining 1/2 cup cheddar over the top.

Cover with foil and place into the preheated oven for 10 minutes. Remove the foil and bake uncovered for 5 additional minutes to melt the cheese.

Serving Size: makes 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user KITSUNEBI.

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