Chicken And Spinach Enchiladas Recipe

click to rate
0 votes | 2826 views
Servings: 6

Ingredients

Cost per serving $0.68 view details

Directions

  1. Cook chicken in water with onion, cumin, and coriander. When tender remove skin and bone (or possibly use only skinless boneless white meat), and reserve broth (keep hot). Cook spinach with vinegar as package directs. Cut chicken into small chunks and put in food processor and chop finely. Place in bowl with minced spinach which has been in the food processor for a minute. Stir both to mix well.
  2. Dip tortillas (one at a time) into the warm chicken broth. Fill each tortilla with some of the chicken-spinach mix, roll up and place flap side down in Pammed Pyrex dish 9 x 13. Gently heat lowfat sour cream with 2 Tbsp. chicken broth, stirring till creamy. Pour over enchiladas. Cook at 350 degrees for 30 min. Sprinkle top with shredded cheese, paprika, and jalapeno slice. Return to oven till cheese melts. Serves 4-6. If freezing, don't add in lowfat sour cream topping. But cover dish with plastic wrap. Defrost in refrigerator before continuing with recipe.

Toolbox

Add the recipe to which day?
« Today - Apr 04 »
Today - Apr 04
April 5 - 11
April 12 - 18
April 19 - 25
Please select a day
or Cancel
Loading... Adding to Planner

Languages

Nutrition Facts

Amount Per Serving %DV
Serving Size 177g
Recipe makes 6 servings
Calories 297  
Calories from Fat 202 68%
Total Fat 22.54g 28%
Saturated Fat 10.99g 44%
Trans Fat 0.0g  
Cholesterol 80mg 27%
Sodium 247mg 10%
Potassium 359mg 10%
Total Carbs 4.72g 1%
Dietary Fiber 1.7g 6%
Sugars 2.22g 1%
Protein 19.42g 31%
How good does this recipe look to you?
Click to rate it:
x

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Advertisement
Advertisement

Leave a review or comment