Dinner

Creamy Chicken Spinach Enchiladas is for Dinner.

Creamy Chicken Spinach Enchiladas takes 30 minutes to prepare.

Creamy Chicken Spinach Enchiladas takes 15 minutes to cook.

Creamy Chicken Spinach Enchiladas makes 8 servings.

The ingredients for Creamy Chicken Spinach Enchiladas are:

3 chicken breasts (boneless, skinless)
3 1/2 cups water
3 cloves garlic, minced or crushed

4 cups baby spinach leaves
1 cup onion, diced
5 tbsp olive oil (divided)

1/4 cup whole wheat flour
1 cup reduced fat sour cream
1 6 oz can tomato paste
3 tbsp chili powder
1 tbsp oregano
1 tsp ground cumin
salt and pepper to taste


1 1/2 cup low-fat cheddar, shredded

Here is how you make Creamy Chicken Spinach Enchiladas:

Heat 2 tbsp olive oil in a large skillet over medium heat. Saute onion and spinach until onion is clear and spinach leaves are wilted and moisture mostly evaporated, about 4 minutes. Set aside on a plate lined with paper towels.Meanwhile, place raw chicken breasts and garlic in medium pot with water. Bring just to a boil, then cover and simmer 20 minutes. Remove chicken to a large bowl and shred, reserve broth.In a small bowl, mix sour cream, tomato paste, cumin, oregano, and salt & pepper ? stir to combine and set aside.In large skillet over medium heat, stir together 3 tbsp olive oil, flour, and chili powder until a thick paste forms. Slowly add broth while whisking to blend. Whisk in sour cream mixture.Preheat oven to 400 degrees. Lightly spray 9X13 pan with pan spray, then spoon 1 cup of sauce into the bottom.Mix 1 cup of cheese and 1 cup of sauce into shredded chicken. Stack tortillas and wrap in damp paper towels or a clean dish towel; microwave on high for 1-2 minutes.Spoon heaping 1/4 cup of filling into each tortilla, roll tightly, and place seam down in pan.Spread remaining sauce over the top of rolled enchiladas, and sprinkle remaining 1/2 cup cheddar over the top. Cover with foil and place into the preheated oven for 10 minutes. Remove the foil and bake uncovered for 5 additional minutes to melt the cheese.Serving Size: makes 8 servingsNumber of Servings: 8Recipe submitted by SparkPeople user KITSUNEBI.

The nutritional information for Creamy Chicken Spinach Enchiladas is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 416.6

• Total Fat: 18.9 g
• Cholesterol: 71.0 mg
• Sodium: 844.9 mg
• Total Carbs: 31.0 g
• Dietary Fiber: 4.5 g
• Protein: 31.6 g

Creamy Chicken Spinach Enchiladas is Mexican cuisine.