Amy's Chicken, Mushroom & Spinach Enchiladas

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 151.7
  • Total Fat: 2.8 g
  • Cholesterol: 24.4 mg
  • Sodium: 725.8 mg
  • Total Carbs: 22.1 g
  • Dietary Fiber: 3.5 g
  • Protein: 10.0 g

View full nutritional breakdown of Amy's Chicken, Mushroom & Spinach Enchiladas calories by ingredient
Submitted by:


Yum! Yum!
Number of Servings: 8


    2 med/large chicken thighs, cooked without adding oil. (Remove all skin & trim)
    1.5 - 2 cups frozen spinach
    8 oz (1 small package) fresh mushrooms, sliced
    1 tsp garlic powder
    1.5 tsp chili powder
    1/4 tsp salt
    1/4 tsp ground cumin
    1 can Campbell's 98% fat free Cream of Chicken Soup
    1 cup reduced sodium chicken broth
    1/2 cup evaporated skim milk
    1 cup fresh salsa
    8 corn tortillas


Shred pre-cooked thigh meat, removing bone, skin and any visible fat. Set aside.
In non-stick pan, "sauté" (without oil) sliced mushrooms and frozen spinach until cooked through. Add shredded chicken meat and spices. Mix well over low heat & set aside.
Heat condensed cream of chicken soup, evaporated skim milk, chicken broth and salsa in large pan while stirring often.
Dip a tortilla into sauce until covered, but only briefly. Remove coated tortilla from sauce, place flat in casserole dish and put 1/8 of filling mix onto tortilla. Lightly roll, leaving the seam side down.
Repeat this process until all 8 tortillas have been filled and rolled.
Pour all remaining sauce over filled enchiladas and bake, uncovered, in 375 degree oven until bubbling.
(Optional - top with shredded cheese. Not included in nutritional info.)

Each single enchilada with surrounding sauce is a serving.

Number of Servings: 8

Recipe submitted by SparkPeople user OPERACHIC.

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