cheesy chicken & spinach enchiladas

This recipe is all me. 
Dreamed up in my head, executed in my kitchen.  
Results were great - a filling, creamy, chicken enchilada with a spinach surprise. 
Al prefers cream-sauce enchiladas while I like red sauce, so I mixed the two and it was divine. 


Cheesy Chicken & Spinach Enchiladas
Serves 8

  • 1 1/2 C. Shredded Cooked Chicken (I roast my chicken breasts with taco seasoning for added flavor)
  • 10 oz. Frozen Chopped Spinach
  • 1 C. (4 oz.) Fat-Free Shredded Cheddar Cheese
  • 1 C. Salsa
  • 4 oz. 1/3-Less Fat Cream Cheese
  • 1 t. Chili Powder
  • 1 t. Granulated Garlic
  • 8 Low-Carb Flour Tortillas (Soft Taco Size)
  • 1 14oz. Can Red Enchilada Sauce
  • 3 oz. (half a container) 0% Fat Plain Greek Yogurt
  • Olive Oil Spray
  1. Pre-heat oven to 350 degrees F.
  2.  Spray 9 X 13 baking dish with olive oil spray.
  3. Heat frozen chopped spinach in microwave for 7 minutes, or until thawed. Let cool and ring out all excess water.
  4. Spray large skillet with olive oil spray and heat over medium. Add shredded chicken, cooked and thawed spinach, cream cheese, 1/2 cup of shredded cheese, salsa, chili powder, and granulated garlic. Stir to combined and cream cheese has melted and coats everything.
  5. Roll 1/3 cup  chicken-spinach-cheese mixture into each tortilla. (I use my cookie-dough ice cream scoop thing and put three scoops inside.) Roll up and place seam-side down in greased pan.
  6. In a small bowl, combine enchilada sauce and Greek yogurt. Heat in microwave for 20 seconds to soften yogurt. Whisk to combine. (Note:  If you prefer the sauce creamier, add more yogurt.)
  7. Pour sauce over top of enchiladas. Sprinkle with remaining 1/2 C. shredded cheese.
  8. Bake at 350 for 15 to 20 minutes or until cheese and sauce is bubbly.
  • Serving Size:  1 Enchilada
  • Calories:  266
  • Carbs:  27
  • Fat:  6
  • Protein:  13

{all photos by me}

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