Dinner

Creamy Chicken Enchiladas with Spinach is for Dinner.

Creamy Chicken Enchiladas with Spinach takes 30 minutes to prepare.

Creamy Chicken Enchiladas with Spinach takes 60 minutes to cook.

Creamy Chicken Enchiladas with Spinach makes 7 servings.

The ingredients for Creamy Chicken Enchiladas with Spinach are:

1 tablespoon olive oil
1 cup onion, diced
1.5 diced seeded jalapeno
3 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
3 ? tablespoons flour
2 ? cups hot chicken stock
? teaspoon salt
1 ? cup Kirkland Greek yogurt
18 ounces chicken, meat shredded
1 teaspoon cumin
1teaspoon coriander
8 whole-wheat flour tortillas
1 cup shredded cheddar cheese

Here is how you make Creamy Chicken Enchiladas with Spinach:

Preheat oven to 350 degrees and grease a 13X9 baking dish. Heat olive oil over a medium heat in a medium saucepan. Add onion, garlic,1 teaspoon cumin, and 1teaspoon ground coriander. Cook until onion and garlic are fragrant and translucent, about 3-4 minutes. Stir in flour. Cook one minute. Turn off heat and slowly whisk in hot chicken stock. Making sure there are no lumps, add salt. Bring to a boil and then reduce to a simmer until thickened, about ten minutes. Remove from heat and stir in yogurt. Combine shredded chicken, 1 teaspoon cumin, 1 teaspoon coriander, spinach and 1.5 cup of sauce in a medium bowl. Fill tortillas evenly with chicken, roll up and place in greased baking dish. Cover enchiladas with remaining sauce. Top with shredded cheddar cheese. Bake until cheese is melted and enchiladas are hot all the way through, about 20-25 minutes.Serving Size: makes 8 1 tortilla servingsNumber of Servings: 7Recipe submitted by SparkPeople user MENNOLY.

The nutritional information for Creamy Chicken Enchiladas with Spinach is:

• Servings Per Recipe: 7
• Amount Per Serving
• Calories: 330.6

• Total Fat: 14.0 g
• Cholesterol: 59.4 mg
• Sodium: 1,023.8 mg
• Total Carbs: 24.4 g
• Dietary Fiber: 10.0 g
• Protein: 31.1 g

Creamy Chicken Enchiladas with Spinach is Mexican cuisine.