Creamy Chicken Enchiladas
Nutritional Info
- Servings Per Recipe: 7
- Amount Per Serving
- Calories: 319.0
- Total Fat: 14.2 g
- Cholesterol: 47.2 mg
- Sodium: 816.3 mg
- Total Carbs: 31.6 g
- Dietary Fiber: 5.8 g
- Protein: 17.5 g
View full nutritional breakdown of Creamy Chicken Enchiladas calories by ingredient
Introduction
To lower the fat content even more, use reduced fat cheddar cheese.I use Nueva Concina Taco Seasoning - it's more authentic and less salty. To lower the fat content even more, use reduced fat cheddar cheese.
I use Nueva Concina Taco Seasoning - it's more authentic and less salty.
Number of Servings: 7
Ingredients
-
2 large chicken breasts, thinly diced and sliced
7 multi-grain flour tortillas
8 oz. lite sour cream
1/4 C 1% milk
4 Tbs fat free plain yogurt
4 C diced fresh spinach
1 C cheddar cheese, shredded
5 Tbs. taco seasoning
3 oz (about 4) green onions
1 14.5 oz can southwest diced tomatoes
Directions
Cook chicken w/ 2 Tbs of the taco seasoning in skillet thoroughly.
Add tomatoes to chicken and simmer 10 minutes.
Turn off heat and stir in spinach & green onions.
In a separate bowl combine sour cream, yogurt, remaining taco seasoning & milk. Stir well.
Add 1/2 cream sauce to chicken mixture and stir well.
Fill tortillas with chicken mixture and place seam down in 13 x 9 pan.
Cover tortillas with remaining cream sauce, top with cheese and cook at 350 degrees for 30 minutes or until heated thoroughly.
Serves 7
Number of Servings: 7
Recipe submitted by SparkPeople user TARACONKLIN.
Add tomatoes to chicken and simmer 10 minutes.
Turn off heat and stir in spinach & green onions.
In a separate bowl combine sour cream, yogurt, remaining taco seasoning & milk. Stir well.
Add 1/2 cream sauce to chicken mixture and stir well.
Fill tortillas with chicken mixture and place seam down in 13 x 9 pan.
Cover tortillas with remaining cream sauce, top with cheese and cook at 350 degrees for 30 minutes or until heated thoroughly.
Serves 7
Number of Servings: 7
Recipe submitted by SparkPeople user TARACONKLIN.