Chicken and Spinach Enchiladas
Nutrition per Serving
270
Calories
23g
Protein
29g
Carbs
7g
Fat
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.
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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