Spinach and Chicken Enchiladas

Adapted from General Mills, Inc.

  • 1 lb ground chicken breast
  • 1/2 cup onions, chopped
  • 10 ozs frozen spinach, drained well
  • 1/2 tsp salt
  • 4 1/2 ozs green chilies
  • 1/4 tsp black pepper
  • 4 ozs light sour cream
  • 4 ozs Monterey jack cheese, shredded
  • 15 ozs enchilada sauce, divided
  • 15 whole whole wheat tortillas
  • 5 ozs salsa
Spinach and Chicken Enchiladas
Preheat oven to 350. Prepare a 13"x9" pan with cooking spray; set aside. In large skillet, cook chicken and onions until chicken is no longer pink and onions are tender. Add spinach and salt. Cook until spinach is wilted, stirring frequently. Stir in green chilies, black pepper, sour cream, and one ounce of cheese. Spread two teaspoons enchilada sauce onto center of each tortilla. Top each with 1/4 cup cup chicken mixture. Roll up tortillas; place seam sides to fit in baking dish; set aside. In small bowl, combine remaining enchilada sauce and salsa; spoon evenly over top enchiladas in pan. Sprinkle with remaining cheese. Spray sheet of foil with cooking spray; cover baking dish with foil. Bake 40 to 45 minutes or until thoroughly heated
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Posted: 2/3/2011
Rated by 0 users (0.00)
WW Points* : 2.62
15 servings
Nutrition Facts
Servings Per Recipe 15
Amount Per Serving
Calories 146
Calories from Fat 68 (46%)
% Daily Value *
Total Fat 6g 9%
Saturated Fat 2g 10%
Monounsaturated Fat 0g
Polyunsaturated Fat 1g
Trans Fat 0g
Cholesterol 25g 8%
Sodium 522mg 22%
Potassium 0mg 0%
Total Carbohydrate18g 6%
Dietary Fiber 10g 40%
Sugars 2g
Protein 13g 40%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.