Dinner

Chicken and spinach enchiladas is for Dinner.

Chicken and spinach enchiladas takes 20 minutes to prepare.

Chicken and spinach enchiladas takes 30 minutes to cook.

Chicken and spinach enchiladas makes 6 servings.

The ingredients for Chicken and spinach enchiladas are:

2 Chicken breast, skinned and boned
1 Tbl. olive oil
1 C. frozen spinach, thawed
1 small can green chilies
5 Tbl. fat free sour cream
1, 28 oz. can enchilada sauce
6, 8 in. corn tortillas
1 C. cheddar cheese, shredded
2 tsp. kosher salt
1 tsp. pepper

Here is how you make Chicken and spinach enchiladas:

Preheat oven to 350*. cook chicken in 1 tablespoon of olive oil. When the chicken is still hot, shred it with a fork. toss with thawed spinach, sour cream and green chilies. Pour half of the enchilada sauce into the bottom of a baking dish. One at a time, coat each tortilla in the sauce and fill with 1/6 of the chicken. Roll, and line up in the pan seam side down. Pour the remaining sauce over the tortillas and sprinkle cheese over top. Bake for about 30 minutes or until the cheese and sauce are bubbly. Remove from oven and enjoy!Makes 6 servings( I enchilada per serving) Number of Servings: 6Recipe submitted by SparkPeople user PIEGAL.

The nutritional information for Chicken and spinach enchiladas is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 310.0

• Total Fat: 11.4 g
• Cholesterol: 66.5 mg
• Sodium: 1,093.5 mg
• Total Carbs: 23.7 g
• Dietary Fiber: 4.8 g
• Protein: 25.8 g