chicken spinach enchiladas (gluten free!)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 20
- Amount Per Serving
- Calories: 153.3
- Total Fat: 5.7 g
- Cholesterol: 36.1 mg
- Sodium: 256.8 mg
- Total Carbs: 13.3 g
- Dietary Fiber: 1.6 g
- Protein: 11.0 g
View full nutritional breakdown of chicken spinach enchiladas (gluten free!) calories by ingredient
Number of Servings: 20
Ingredients
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Chicken Broth, 2 cup
Chicken Thigh, 1.5 lbs meat, cooked, shredded, and cooled
Kraft Shredded 2% Mexican Four Cheese blend, 2 cup
Corn Starch, 3 tbsp
Corn Tortilla (Mission White Corn) 6 inch-1 tortilla, 20 tortillas
Fage - 0%, plain, 8 oz
Spinach, fresh, 2 cup - chopped
Butter, salted, 3 tbsp
Diced Green Chili Peppers - 4 oz can
Directions
Mix 1 cup cheese with 1.5 lbs shredded chicken meat (cooked and cooled). Chop spinach, add to chicken/cheese mixture. Add scoop to center of tortilla, roll, and place seam side down in 9x13 pan (you'll need two pans).
Melt butter over medium heat, add corn starch and whisk. Heat for 1 minute, add chicken stock/broth. Cook until thick and bubbly. Take off heat, whisk in yogurt and chilies. Pour over enchiladas in pan, top with cheese. Bake at 350 for about 20 minutes, then put under broiler until cheese is golden brown and delicious.
Serving Size: 20 enchiladas
Number of Servings: 20
Recipe submitted by SparkPeople user EVILBUNNY65.
Melt butter over medium heat, add corn starch and whisk. Heat for 1 minute, add chicken stock/broth. Cook until thick and bubbly. Take off heat, whisk in yogurt and chilies. Pour over enchiladas in pan, top with cheese. Bake at 350 for about 20 minutes, then put under broiler until cheese is golden brown and delicious.
Serving Size: 20 enchiladas
Number of Servings: 20
Recipe submitted by SparkPeople user EVILBUNNY65.