Dinner

Chicken and Spinach Enchilada is for Dinner.

Chicken and Spinach Enchilada takes 30 minutes to prepare.

Chicken and Spinach Enchilada takes 30 minutes to cook.

Chicken and Spinach Enchilada makes 1 servings.

The ingredients for Chicken and Spinach Enchilada are:

2 skinless boneless chicken breast cooked and shredded
2 c. salsa, divided
1 10-oz pkg of frozen spinach or fresh spinach cooked
12 6-inch corn tortilla shells
Cooking Spray
1 can of diced tomatoes
1 t. ground cumin
3 oz (3/4 c.) cheddar cheese
1 pkg of cream cheese

Here is how you make Chicken and Spinach Enchilada:

Shred or finely chop the chicken. In a skillet, combine 1 c. of salsa, spinach, chicken, and cream cheese until combined and cheese has melted, stirring frequently. Remove mixture and set aside. Wipe skillet dry with paper towels. Spray each side of the corn tortilla shell and cook in the skillet, 15 seconds on each side. Put a couple of spoonfuls of mixture in the center of the tortilla shell wrap and put it in a baking dish seam side down. Repeat, 12 times. Mix the last cup of salsa with the tomatoes in a small bowl. Pour over the top of the enchiladas. Sprinkle wiith cheddar cheese. Bake at 350 degrees for 25-30 minutes. 6 servings. (2 enchiladas per serving)Number of Servings: 1Recipe submitted by SparkPeople user 12004RILEY.

The nutritional information for Chicken and Spinach Enchilada is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 329.8

• Total Fat: 16.1 g
• Cholesterol: 91.7 mg
• Sodium: 477.4 mg
• Total Carbs: 19.4 g
• Dietary Fiber: 1.3 g
• Protein: 26.1 g

Chicken and Spinach Enchilada is Mexican cuisine.