Trying to eat more veggies? Here’s a great way to incorporate veggies into an everyday dish. Short on time? Use a cooked rotisserie chicken from your local grocery store.
Prep Time: 20 minutes
Serving Size: 2 enchiladas
8 ounces cooked chicken breast, shredded
9-ounce package frozen chopped spinach, thawed and drained
1 clove garlic, minced
½ teaspoon cumin
1 tablespoon fresh cilantro
¼ teaspoon ground black pepper
½ cup reduced-fat, shredded cheddar cheese
3 tablespoons freshly grated parmesan cheese
10- 6-inch corn tortillas, heated
8 ounces canned green chile enchilada sauce
MAKE IT GLUTEN-FREE: If you can find a gluten-free enchilada sauce, this dish can be made gluten-free.
Photo: Chicken and Spinach Enchiladas – Quick Recipe. PNC Photography, Photographer: Peter Papoulakos.
Fall is a great time for produce! Right now there are several flavor-packed, versatile fruits and vegetables in season.
The truth is, comfort food doesn’t have to be packed with calories!
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*Estimates are rounded to the nearest 200 calories. An individual's calorie needs may be higher or lower than these average estimates. Developed from the 2010 US Dietary Guidelines for Americans.
Fall fruits and vegetables will add nutrition, color, and flavor to your meals. Here are some ways that you can fit more of them into your meal plan.See Meal Plan