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Chicken and Spinach Enchiladas

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

Nutritional Facts

Serving Size: 2 enchiladas

  • Calories 270
  • Carbohydrate 29 g
  • Protein 23 g
  • Fat 7.0 g
  • Saturated Fat 2.5 g
  • Sugar 1 g
  • Dietary Fiber 5 g
  • Cholesterol 50 mg
  • Sodium 455 mg
  • Potassium 545 mg

This Recipe Serves 5

Ingredients

Cooking spray
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

Instructions

  1. Preheat oven to 350 degrees F. Spray a large metal or glass baking dish with cooking spray.
  2. In a small bowl, combine spinach, garlic, cumin, cilantro, pepper, cheddar cheese, and parmesan cheese; mix to incorporate. Add shredded chicken; mix to incorporate.
  3. Scoop ¼ cup chicken-spinach mixture into a tortilla. Roll tortilla and place seam side down in a baking dish. Repeat process for remaining 9 tortillas.
  4. Pour enchilada sauce over tortillas. Bake 25 minutes.

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.

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