Chicken & Spinach Enchiladas

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4.7 of 5 (3)

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

Introduction

Incredibly low in fat and high in fiber. Incredibly low in fat and high in fiber.

Minutes to Prepare: 20

Minutes to Cook: 45

Number of Servings: 8

Ingredients

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

Directions

Heat oven to 350°F. 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.