Dinner

Lowfat Chicken and Spinach Enchiladas is for Dinner.

Lowfat Chicken and Spinach Enchiladas takes 15 minutes to prepare.

Lowfat Chicken and Spinach Enchiladas takes 45 minutes to cook.

Lowfat Chicken and Spinach Enchiladas makes 8 servings.

The ingredients for Lowfat Chicken and Spinach Enchiladas are:

1 Onion, chopped
1 tsp, Garlic, minced
1 can, Campbell's Healthy Request Cream of Mushroom Soup
1 can, Reduced-sodium chicken broth
8 oz, Fat free sour cream
2 cups, Roasted chicken, chopped
1 package, Frozen spinach, thawed
2 cups, Low fat, Colby Cheese
8, Whole wheat tortillas
1 tbsp, ground cumin
1 can, chopped green chiles (optional)
2 tsp, chile powder (optional)

Here is how you make Lowfat Chicken and Spinach Enchiladas:

1. In a mixing bowl, wisk condensed soup, sour cream, and 3/4 can chicken broth. Set 1 cup of mixture aside for later.2. Drain thawed spinach and add to mixture. Add chopped chicken, 1 cup cheese, garlic, chopped onion, cumin, and optional chiles/chile powder. 3. Wrap tortillas in damp paper towel and microwave for approx. 30 seconds. Fill tortillas with mixture, roll, and place (seam side down) in 9x13 pan - OR- Layer lasagna-style, starting with tortillas (cut into 1/3 strips), and ending with spinach-chicken mix. 4. Wisk remaining chicken broth, and soup mixture. Pour over everything and sprinkle with remaining cheese. 5. Cook 45 minutes at 350 degrees or until cheese begins to bubble.Number of Servings: 8Recipe submitted by SparkPeople user JESSICALBOWEN.

The nutritional information for Lowfat Chicken and Spinach Enchiladas is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 357.9

• Total Fat: 7.8 g
• Cholesterol: 48.6 mg
• Sodium: 1,092.4 mg
• Total Carbs: 37.5 g
• Dietary Fiber: 3.5 g
• Protein: 34.0 g

Lowfat Chicken and Spinach Enchiladas is Mexican cuisine.