Dinner

Creamy Chicken and Spinach Enchiladas is for Dinner.

Creamy Chicken and Spinach Enchiladas takes 20 minutes to prepare.

Creamy Chicken and Spinach Enchiladas takes 30 minutes to cook.

Creamy Chicken and Spinach Enchiladas makes 6 servings.

The ingredients for Creamy Chicken and Spinach Enchiladas are:

8 oz chicken breast, shredded
1/4 tsp ground pepper
10 oz package frozen spincah, thawed
2 Tbsp green onions, chopped
8 oz light sour cream
1/4 C FF yogurt
2 Tbsp flour
1/4 tsp cumin
1/2 C FF milk
4 oz can chopped chilies, drained
6-7 whole wheat tortillas
Salsa, optional
fresh cilantro, optional
thinly sliced green onions, optional

Here is how you make Creamy Chicken and Spinach Enchiladas:

Shred cooked chicken breast ( I used a rotissiere chicken from grocery store). Mix with pepper and spinach. Fill tortillas with mixture and roll with seam side down and place in pan sprayed with Pam cooking spray.Mix sour cream, yogurt, onions, cumin, milk, and chilies together. Pour over enchiladas and sprinkle with FF cheese. Bake for 30 minutes at 350. Sprinkle with salsa or other items to taste.Number of Servings: 6Recipe submitted by SparkPeople user MUSCLEMOM_2.

The nutritional information for Creamy Chicken and Spinach Enchiladas is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 292.7

• Total Fat: 8.6 g
• Cholesterol: 40.0 mg
• Sodium: 722.0 mg
• Total Carbs: 33.4 g
• Dietary Fiber: 3.3 g
• Protein: 20.8 g