Chicken and Spinach Enchiladas

Name: Chicken and Spinach Enchiladas
Prep time: 20 min
Yield: 5
Cuisine: Mexican/Southwestern
Ingredients: nonstick cooking spray 0.25 g 1 spray; 0.25g; chicken breasts 12.00 oz cooked chicken breast shredded; frozen spinach 9.00 oz chopped; thawed and drained; garlic 1.00 clove minced; 0.50 tsp; 1.00 tbsp fresh cilantro; black pepper 0.25 tsp; cheddar cheese 0.75 cup reduced-fat; shredded; corn tortillas 12.00 small 6-inch; heated; canned red or green enchilada sauce 0.75 cup canned green enchilada sauce

20 min prep time

25 min cook time

5servings

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Photo by Peter Papoulakos

How to Make Chicken and Spinach Enchiladas

Trying to eat more veggies? Here’s a great way to incorporate veggies into an everyday dish. Short on time? Use a cooked rotisserie chicken from your local grocery store.

20 min prep time

25 min cook time

5servings

2 enchiladas

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Step-By-Step Instructions:

Preheat oven to 350 degrees F. Spray a large metal or glass baking dish with cooking spray.
In a small bowl, combine spinach, garlic, cumin, cilantro, pepper, and cheddar cheese; mix to incorporate. Add shredded chicken; mix to incorporate.
Scoop 1/4 cup chicken-spinach mixture into a tortilla. Roll tortilla and place seam side down in a baking dish. Repeat process for remaining 11 tortillas.
Pour enchilada sauce over tortillas. Bake 25 minutes.

Fiber Focused Veggie Rich Mexican/Southwestern Main Dish Dinner Lunch Quick & Easy

Nutrition facts

5 Servings

Serving Size
2 enchiladas

Amount per serving Calories 270

% Daily value*
Total Fat 7g 9%
- Saturated Fat 2g 10%
- Trans Fats 0g
Cholesterol 50mg 17%
Sodium 390mg 17%
Total Carbohydrate 28g 10%
- Dietary Fiber 1g 4%
- Total Sugars 1g
- Added Sugars 1g 2%
Protein 23g
Potassium 340mg 7%

Ingredients

nonstick cooking spray

1 spray, 0.25g

cooked chicken breast (shredded)

12 oz

frozen spinach (chopped, thawed and drained)

9 oz

garlic (minced)

1 clove

cumin

1/2 tsp

fresh cilantro

1 tbsp

black pepper

1/4 tsp

cheddar cheese (reduced-fat, shredded)

3/4 cup

corn tortillas (6-inch, heated)

12 small

canned green enchilada sauce

3/4 cup

Reviews & Ratings

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Showing 2 of 2 Results

Denet

12/01/2019

Another keeper, so flavorful! I did add a can of diced fire roasted tomatoes to the chicken mixture, it added flavor, color & about 4 more enchiladas. To get the corn tortillas to roll w/o breaking, I sprayed the tort. with olive oil and heated it up on a dry cast iron skillet for a minute flipping every 30 seconds. I paired this recipe up with the black bean salad. I portioned out the leftovers for my lunch the next 2 days. I'm a happy camper! :o)

Yes, I recommend

07/04/2019

Chicken and Spinach Enchiladas

How to Make Chicken and Spinach Enchiladas

Step-By-Step Instructions:

Nutrition facts

Reviews & Ratings

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Chicken and Spinach Enchiladas

How to Make Chicken and Spinach Enchiladas

Step-By-Step Instructions:

Nutrition facts

Reviews & Ratings

Recommended

Recommended

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