Dinner

Lisa's Chicken Spinach Enchiladas is for Dinner.

Lisa's Chicken Spinach Enchiladas takes 20 minutes to prepare.

Lisa's Chicken Spinach Enchiladas takes 30 minutes to cook.

Lisa's Chicken Spinach Enchiladas makes 5 servings.

The ingredients for Lisa's Chicken Spinach Enchiladas are:

Chicken breast (1.15 lbs used)
Tostitos Mild Chunky Salsa (1 cup)
Old El Paso Reduced Sodium Taco Seasoning (1 packet)
Philadephia Fat Free cream cheese (10 tbsp)
fresh spinach (4 cups)
Tortillas (used 10 La Banderita Soft Taco Flour Tortillas)
Weight Watchers mexican cheese (1 cup)
fat free shredded cheddar (1 cup)

Here is how you make Lisa's Chicken Spinach Enchiladas:

Cook chicken brest ahead of time in crock pot with salsa and reduced sodium taco seasoning for approx. 6 hrs on low. When done cooking, shred chicken and allow to cool down.Spread one tbsp of fat free cream cheese on each tortillaBreak up spinach, spread on tortilla. Place some of the cooked chicken on tortilla as well as a portion of of the mexican cheese. (Repeat this step for each tortilla and divide evenly). Place in a greased pan (using cooking spray)Pour remaining sauce from crockpot over tortillas. Sprinkle fat- free shredded cheddar cheese on top.Cook on 375 degrees for 30 minutes. Cover loosely with foil.Serving Size:?makes 5 servings (2 enchiladas per person)Number of Servings: 5Recipe submitted by SparkPeople user LOVELYLISA83.

The nutritional information for Lisa's Chicken Spinach Enchiladas is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 496.4

• Total Fat: 6.6 g
• Cholesterol: 82.6 mg
• Sodium: 1,642.0 mg
• Total Carbs: 57.8 g
• Dietary Fiber: 7.2 g
• Protein: 47.9 g

Lisa's Chicken Spinach Enchiladas is Mexican cuisine.