Low fat Chicken & Spinach Enchiladas

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 312.4
  • Total Fat: 11.2 g
  • Cholesterol: 41.4 mg
  • Sodium: 1,015.8 mg
  • Total Carbs: 34.3 g
  • Dietary Fiber: 3.3 g
  • Protein: 19.0 g

View full nutritional breakdown of Low fat Chicken & Spinach Enchiladas calories by ingredient
Submitted by:

Number of Servings: 8


    1 can 98% fat free cream of chicken soup
    1 can 99% fat free chicken broth
    8 oz light sour cream
    2 cups cooked chicken breast, no skin
    1-10 oz pkg frozen spinach, thawed & drained well
    1-7 oz pkg Kraft 2% Mexican style four cheese
    1 tsp cumin
    1/2 tsp onion powder
    1/2 tsp garlic powder
    8 lg. whole wheat flour tortillas


Preheat oven to 350 degrees F.
Combine soup, 3/4 can chicken broth, and sour cream. Set aside 1 cup of this mixture.
To the other mixture add the chicken, spinach, 1 cup of cheese, and spices.
Divide filling between 8 tortillas. Place filling in the tortilla shell and roll it up. Place side by side in a 9 x 13 inch pan.
Add the remaining 1/4 can of chicken broth to the reserved soup mixture and pour over the enchiladas. Cover with the remaining cheese. Cook for approximately 30 minutes or until bubbly. Broil at the end for a nicely browned top. Let stand 10 minutes before serving.

Each tortilla is one serving. Makes 8 servings.

Number of Servings: 8

Recipe submitted by SparkPeople user TLADELEE.

Rate This Recipe