Chicken and Spinach Enchiladas
Summary
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.
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- Prep time
- 20 min
-
- Servings
- 5 Servings
-
- Serving size
-
2 enchiladas
Ingredients
Ingredients
- nonstick cooking spray
- 1
- 1
- cooked chicken breast (shredded)
- 8 oz
- 227 g
- frozen spinach (chopped, thawed and drained)
- 9 oz
- 255 g
- garlic (minced)
- 1 clove
- 1 clove
- cumin
- 1/2 tsp
- 1/2 tsp
- fresh cilantro
- 1 tbsp
- 1 tbsp
- black pepper
- 1/4 tsp
- 1/4 tsp
- cheddar cheese (reduced-fat, shredded)
- 1/2 cup
- 1/2 cup
- Parmesan cheese (freshly grated)
- 3 tbsp
- 3 tbsp
- corn tortillas (6-inch, heated)
- 10
- 10
- canned green chile enchilada sauce
- 8 oz
- 227 g
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Directions
Directions
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Preheat oven to 350 degrees F. Spray a large metal or glass baking dish with cooking spray.
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In a small bowl, combine spinach, garlic, cumin, cilantro, pepper, cheddar cheese, and parmesan cheese; mix to incorporate. Add shredded chicken; mix to incorporate.
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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.
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Pour enchilada sauce over tortillas. Bake 25 minutes.