Chicken & Spinach Enchiladas

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 205.9
  • Total Fat: 5.8 g
  • Cholesterol: 34.6 mg
  • Sodium: 702.8 mg
  • Total Carbs: 19.5 g
  • Dietary Fiber: 0.9 g
  • Protein: 18.8 g

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

I love the spinach enchiladas in the restaurant near work. So I played around trying to come up with one that was a bit more healthy and filling too! It's time consuming and dirties a bit of dishes, but it's worth it to soothe the inner cheesester! I love the spinach enchiladas in the restaurant near work. So I played around trying to come up with one that was a bit more healthy and filling too! It's time consuming and dirties a bit of dishes, but it's worth it to soothe the inner cheesester!
Number of Servings: 10

Ingredients

    1 C. FF chicken broth
    1 Med Onion - chopped
    1 Red Pepper - chopped
    4 boneless/skinless chicken breasts
    1 8oz brick cream cheese - softened
    1/4C FF sour cream
    1 can Cambell's FF cream of chicken soup
    1 can of spinach - squeezed dry
    1 1/2C shredded fiesta blend cheese
    Red or Cayenne pepper - 1T or to taste
    1/2t ground cumin
    2 cloves garlic - minced

Directions

Makes 10 single enchilada servings

The night before toss chicken breasts into the crockpot with the chopped onion, red pepper and cup of chicken broth. Cook till done - I use high for 4 hours. Then move to a sealed bowl and keep in fridge overnight. This makes a difference in the flavor.
Pull out chicken breasts and shred. Set aside.
To peppers and onions add block of cream cheese and sour cream. Blend.
Add cream of chicken soup and blend.
Add spices and garlic - blend well.
Pull apart the squeezed spinach and add to creamy stuff.
Add in shredded chicken and marry the whole bunch of them for a bit.
The mix will be soft and spoonable.
Heat your tortillas.
Spoon half your mixture into the 10 tortillas.
Add a scant teaspoon of cheese to each one.
Roll up and place seam down in sprayed 13x9 pan.
Top with remaining filling and spread out over it all.
Dress it off with the remaining cheese and pop it into a 375F oven for about 30-35 minutes. The middle will be bubbly when it's done.
Pull it out and let it rest for about 10 minutes.
Serve it up with sides of tossed salad and Spanish rice for a complete meal.

Number of Servings: 10

Recipe submitted by SparkPeople user SUNNIME.

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