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.
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- Prep time
- 20 min
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- Servings
- 5 Servings
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- Serving size
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2 enchiladas
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
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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.
Reviews
Write a Review-
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)
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So tasty my kids loved them!!