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Chicken and Spinach Enchiladas
20 min prep time
5servings
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
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, cheddar cheese, and parmesan 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 9 tortillas.
- Pour enchilada sauce over tortillas. Bake 25 minutes.
Nutrition facts
5 Servings
-
Serving Size
2 enchiladas
- Amount per serving Calories 270
-
Total Fat
7g
- Saturated Fat 2.5g
- Cholesterol 50mg
- Sodium 455mg
-
Total Carbohydrate
29g
- Dietary Fiber 5g
- Total Sugars 1g
- Protein 23g
- Potassium 545mg
Ingredients
nonstick cooking spray
1
cooked chicken breast (shredded)
8 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)
1/2 cup
Parmesan cheese (freshly grated)
3 tbsp
corn tortillas (6-inch, heated)
10
canned green enchilada sauce
8 oz
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