Chicken and Spinach enchiladas

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 261.3
  • Total Fat: 5.0 g
  • Cholesterol: 8.0 mg
  • Sodium: 353.3 mg
  • Total Carbs: 27.0 g
  • Dietary Fiber: 4.6 g
  • Protein: 25.9 g

View full nutritional breakdown of Chicken and Spinach enchiladas calories by ingredient
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Introduction

low calorie and low fat. low calorie and low fat.
Number of Servings: 10

Ingredients

    Green onion-bunch
    1/2 lbs of chicken boiled and shredded
    1 1/2 servings of plain 0% Chobani greek yogurt
    3.5 cups-1 bag of spinach
    2 TBSP of grapeseed oil-saute onions
    1 cup of reduced fat white shredded cheese-Jack
    1 1/2 cans of salsa verde-lowest sodium brand
    Squeeze garlic about 3 cloves
    20 white corn tortillas lowest sodium
    1 TBSP ground cumin

Tips

I serve with corn and plabano white rice.-HEB frozen section.


Directions

Saute onion and garlic as spinach and cook. While saute boil chicken breast then shred-food processor. Mix yogurt, onion, garlic, spinach, and cumin in a bowl add 1/2 can of salsa verde and 1/2 of cheese. Stuff tortillas with mixture seam side down in a 13 x9 pan u may need two pans. Drizzle remaining salsa verde and cheese on top of tortillas and bake at 350 degrees for 25 minutes.

Serving Size: 10-2 enchiladas

Number of Servings: 10

Recipe submitted by SparkPeople user SUNNEB.

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