Chicken & Spinach Enchiladas

Chicken & Spinach Enchiladas
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 190.8
  • Total Fat: 4.7 g
  • Cholesterol: 35.3 mg
  • Sodium: 863.4 mg
  • Total Carbs: 17.1 g
  • Dietary Fiber: 8.4 g
  • Protein: 21.7 g

View full nutritional breakdown of Chicken & Spinach Enchiladas calories by ingredient
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Incredibly low in fat and high in fiber. Incredibly low in fat and high in fiber.
Number of Servings: 8


    1 boneless, skinless, chicken breasts, diced
    1 medium onion, chopped (1/2 cup)
    1 package (10 oz) frozen chopped spinach
    1 can (4.5 oz) chopped green chiles
    1/2 teaspoon ground cumin
    1/2 teaspoon garlic-pepper blend
    1/2 cup fat-free sour cream
    3/4 cup shredded reduced-fat Mozzarella cheese
    1 can (10 oz) enchilada sauce
    8 flour tortillas (8 inch)
    1/2 cup salsa


Heat oven to 350F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, cook chicken and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until chicken is no longer pink.
2. Stir in spinach; cook, stirring frequently, until thawed. Stir in green chiles, cumin, garlic-pepper blend, sour cream and 1/4 cup of the cheese.
3. Spread about 1 teaspoon enchilada sauce on each tortilla. Top each with about 1/2 cup turkey mixture. Roll up tortillas; place seam sides down in baking dish. In small bowl, mix remaining enchilada sauce and the salsa; spoon over enchiladas. Sprinkle with remaining 1/2 cup cheese.
4. Spray sheet of foil with cooking spray; cover baking dish with foil, sprayed side down. Bake 40 to 45 minutes or until thoroughly heated.

Number of Servings: 8

Recipe submitted by SparkPeople user LOSERIRENE.

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