Chicken And Spinach Enchiladas! Recipe

Name: Chicken And Spinach Enchiladas!
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb boneless skinless chicken breast; 1 (10 ounce) package frozen chopped spinach, thawed and well-drained; 1/2 cup thinly sliced green onion; 1 (16 ounce) carton light sour cream; 1/2 cup plain fat-free yogurt; 4 tablespoons all-purpose flour; 1/2 teaspoon ground cumin; 1/2 teaspoon salt; 3/4 cup 1% low-fat milk; 2 (4 ounce) cans diced green chili peppers, drained; 10 7-inch flour tortillas; 1 cup shredded reduced-fat monterey jack and cheddar cheese blend; 1 can black beans; 1 jar salsa

Servings: persons

1 lb boneless skinless chicken breast
1 (10 ounce) package frozen chopped spinach, thawed and well-drained
1/2 cup thinly sliced green onion
1 (16 ounce) carton light sour cream
1/2 cup plain fat-free yogurt
4 tablespoons all-purpose flour
1/2 teaspoon ground cumin
1/2 teaspoon salt
3/4 cup 1% low-fat milk
2 (4 ounce) cans diced green chili peppers, drained
10 7-inch flour tortillas
1 cup shredded reduced-fat monterey jack and cheddar cheese blend
1 can black beans
1 jar salsa

1
In a 3-quart saucepan place chicken in enough water to cover.
2
Bring to boiling; reduce heat.
3
Cover and simmer about 15 minutes or until chicken is no longer pink.
4
Remove chicken from saucepan.
5
When cool enough to handle, use a fork to shred chicken into bite-size pieces.
6
(You should have about 2-1/2 to 3 cups).
7
Set aside.
8
In a large bowl combine chicken, spinach, and green onions; set aside.
9
In a bowl combine sour cream, yogurt, flour, cumin, and salt.
10
Stir in milk and chili peppers.
11
Divide sauce in half.
12
Set one portion aside.
13
For filling, combine one portion of the sauce and the chicken-spinach mixture.
14
Divide the filling among the tortillas.
15
Roll up tortillas.
16
Place, seam side down, in an ungreased 9x13 rectangular baking dish.
17
(It's ok if you have to cram) Spoon reserved portion of sauce over tortillas.
18
Bake, uncovered, in a 350 u00b0 oven about 25 to 30 minutes or until heated through.
19
Sprinkle with cheese; let stand for 5 minutes.
20
Heat black beans, and pour a few large spoonfuls of them and desired amount of salsa over each enchilada after putting on plate.

1527

kcal

Calories

Fat

238

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 lb boneless skinless chicken breast, 1 (10 ounce) package frozen chopped spinach, thawed and well-drained, 1/2 cup thinly sliced green onion, 1 (16 ounce) carton light sour cream, and more.

Yes, Chicken And Spinach Enchiladas! falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken And Spinach Enchiladas!

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions