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Chicken and Spinach Enchiladas

Chicken and Spinach Enchiladas
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Photo Credit: Peter Papoulakos.
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.

  • Prep time
    20 min
  • Servings
    5 Servings
  • Serving size
    2 enchiladas
Dinner Lunch Main Dish Quick & Easy High in Fiber Veggie Rich Mexican/Southwestern
Nutrition Facts

Nutrition Facts

5 Servings

  • Serving Size
    2 enchiladas
  • Amount per serving Calories 270

  • Total Fat 7g
    • Saturated Fat 2.5g
  • Cholesterol 50mg
  • Sodium 460mg
  • Total Carbohydrate 29g
    • Dietary Fiber 5g
    • Total Sugars 1g
  • Protein 23g
  • Potassium 550mg
Dinner Lunch Main Dish Quick & Easy High in Fiber Veggie Rich Mexican/Southwestern
Ingredients

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 chile enchilada sauce
    8 oz

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Directions

Directions

  1. Preheat oven to 350 degrees F. Spray a large metal or glass baking dish with cooking spray.

  2. In a small bowl, combine spinach, garlic, cumin, cilantro, pepper, cheddar cheese, and parmesan cheese; mix to incorporate. Add shredded chicken; mix to incorporate.

  3. 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.

  4. Pour enchilada sauce over tortillas. Bake 25 minutes.

Reviews

Reviews

Write a Review
  • Recommended

    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)

  • Recommended

    So tasty my kids loved them!!