Chicken and spinach enchiladas

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 310.0
  • Total Fat: 11.4 g
  • Cholesterol: 66.5 mg
  • Sodium: 1,093.5 mg
  • Total Carbs: 23.7 g
  • Dietary Fiber: 4.8 g
  • Protein: 25.8 g

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

This is a delicious and easy enchilada recipe that you can have ready in no time. This is a delicious and easy enchilada recipe that you can have ready in no time.
Number of Servings: 6

Ingredients

    2 Chicken breast, skinned and boned
    1 Tbl. olive oil
    1 C. frozen spinach, thawed
    1 small can green chilies
    5 Tbl. fat free sour cream
    1, 28 oz. can enchilada sauce
    6, 8 in. corn tortillas
    1 C. cheddar cheese, shredded
    2 tsp. kosher salt
    1 tsp. pepper

Directions

Preheat oven to 350*. cook chicken in 1 tablespoon of olive oil. When the chicken is still hot, shred it with a fork. toss with thawed spinach, sour cream and green chilies. Pour half of the enchilada sauce into the bottom of a baking dish. One at a time, coat each tortilla in the sauce and fill with 1/6 of the chicken. Roll, and line up in the pan seam side down. Pour the remaining sauce over the tortillas and sprinkle cheese over top.
Bake for about 30 minutes or until the cheese and sauce are bubbly. Remove from oven and enjoy!

Makes 6 servings( I enchilada per serving)

Number of Servings: 6

Recipe submitted by SparkPeople user PIEGAL.

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