Chicken and Spinach Enchiladas
This quick and easy recipe is a delicious and healthy family friendly favorite.
Recipe Details
Servings: 6 enchiladas
Calories: 591kcal
Ingredients
- One 16 ounce jar medium salsa, divided
- Two 10 ounce cans enchilada sauce
- One 8 ounce package cream cheese (low fat is okay)
- One 10 ounce package frozen chopped spinach, thawed & squeezed dry
- 2½ cups shredded or chopped roasted chicken
- Ten 8 inch flour tortillas
- One 8 ounce package shredded Mexican four-cheese blend
- Extra toppings: shredded lettuce, guacamole, chopped fresh cilantro, chopped red onion, halved grape tomatoes, as desired
Instructions
- Preheat the oven to 350°F.
- Stir together ¼ cup salsa and enchilada sauce, and set aside.
- Microwave cream cheese in a medium microwave safe bowl at HIGH 1 minute or until very soft. Add spinach, chicken and remaining salsa, and stir until blended.
- Spoon a heaping ⅓ cup of chicken mixture down center of each tortilla. Roll up tortillas, and place, seam-sides down, in a lightly greased 13x9 inch baking dish. Pour enchilada sauce mixture evenly over top of rolled tortillas and sprinkle with shredded cheese.
- Bake for 30 minutes or until bubbly. Let stand 5 minutes. Serve with desired toppings.
Nutrition
Serving: 1enchilada, Calories: 591kcal, Carbohydrates: 42g, Protein: 34g, Fat: 32g, Saturated Fat: 17g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 9g, Cholesterol: 118mg, Sodium: 2110mg, Potassium: 637mg, Fiber: 6g, Sugar: 13g, Vitamin A: 7314IU, Vitamin C: 6mg, Calcium: 448mg, Iron: 5mg
Can’t wait to try this!
It looks really yummy. Both healthy and delicious, this is already a complete meal. Thanks for the recipe! I’ll try this later 🙂