Mexican

Chicken and spinach enchilada casserole is for Dinner.

Chicken and spinach enchilada casserole takes 15 minutes to prepare.

Chicken and spinach enchilada casserole takes 30 minutes to cook.

Chicken and spinach enchilada casserole makes 8 servings.

The ingredients for Chicken and spinach enchilada casserole are:

3 pounds of boneless skinless chicken breast
2 cups of red enchilada sauce, Or how ever much is desired.
half a cup of low fat mozarella cheese
One cup of spinach.
4 yellow corn tortillas

Here is how you make Chicken and spinach enchilada casserole:

Boil chicken for 2 to 3 hours to make it easy to shred.Once boiled and drained, get off excess fat.Shred chicken and put into a pan with enchilada sauce and let simmer for 10 min. chop up spinach Put chicken with enchilada sauce into a casserole dish and mix in spinach and broken up yellow corn tortillas.Top with half a cup of mozarella cheese . Cook at 400 for 25-30 minutes.Serving Size: Makes 6-8 servings. Number of Servings: 8Recipe submitted by SparkPeople user PINKROSES918.

The nutritional information for Chicken and spinach enchilada casserole is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 235.8

• Total Fat: 5.6 g
• Cholesterol: 97.5 mg
• Sodium: 777.4 mg
• Total Carbs: 7.4 g
• Dietary Fiber: 1.0 g
• Protein: 39.3 g

Chicken and spinach enchilada casserole is Mexican cuisine.

The dietary needs meet for Chicken and spinach enchilada casserole is Low Carb