Lunch: 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.

This recipe includes superfoods such as:

Chicken Breast, Spinach

Health benefits of Chicken and Spinach Enchiladas

Skinless chicken breast, often heralded for its lean nutritional profile, is undeniably a powerhouse when it comes to protein content. With an impressive 21 grams of protein packed into every 100 grams of the breast, it emerges as a preferred choice for those conscious about their protein intake. Delving deeper into the nutritional matrix of chicken, one can't overlook the copious amounts of vitamin B6 it houses. This particular vitamin plays an indispensable role in our body, especially when discussing Polycystic Ovary Syndrome (PCOS) management.

For individuals grappling with PCOS, the internal hormonal turbulence can be overwhelming, often leading to a spike in testosterone and androgen levels. This is where vitamin B6 comes into the spotlight. Acting as a balancer, vitamin B6 diligently works behind the scenes to keep these hormones in check, ensuring they don't surge beyond desirable levels. It is this equilibrium that becomes paramount for those earnestly looking to curtail the excessive flow of testosterone and androgen. In the broader spectrum of PCOS management, incorporating foods rich in vitamin B6, like chicken breast, can be a strategic move, providing both nutritional sustenance and hormonal balance.

Spinach is a nutrient-dense leafy green vegetable that is rich in vitamins A, C, and K, as well as iron, magnesium, and antioxidants. The high iron content in spinach helps combat anemia, which is common in women with PCOS. Magnesium helps reduce inflammation and improve insulin sensitivity. The antioxidants in spinach can help lower oxidative stress, which is beneficial for managing PCOS symptoms. Including spinach in your diet can support overall health and well-being.

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

Preheat oven to 350 degrees F. Spray a large metal or glass baking dish with cooking spray.
In a small bowl, combine spinach, garlic, cumin, cilantro, pepper, cheddar cheese, and parmesan cheese; mix to incorporate. Add shredded chicken; mix to incorporate.
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.
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.

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