Spinach Enchiladas

0 Recipe Reviews | Rate this Recipe | 10 Saves

Chicken and fresh spinach in enchiladas helps to make a delicious meal for your family. A great way to use up leftover chicken too!

Instructions
Nutrition
Reviews

20 mins. to Prepare

55 mins. Cooking Time

0 mins. Standing Time

75 mins. Total

Servings: 9 servings, 2 enchiladas per serving

Brought to you by

This recipe is: Low Sodium

Save

Ingredients

Directions

View: Step-by-Step All Steps

BOIL chicken breasts for 20 minutes. Remove chicken from water and place in a bowl. Shred with two forks. Set aside.

MELT butter in a large skillet. Add flour; mix to combine. Cook for 3 minutes.

ADD in spinach, evaporated milk, water and bouillon. Mix constantly for 13 minutes or until spinach has wilted and turns bright green.

PLACE spinach mixture in blender; cover. Blend until creamy and smooth. Set aside.

HEAT oil in a small frying pan over medium heat. Using tongs, cook one tortilla at a time. Fry on both sides for about 30 to 40 seconds. You want the tortilla to be slightly hard but still pliable.

FILL the center of each tortilla with 1/3 cup shredded chicken; roll up. Place in a casserole dish. Repeat with remaining tortillas and chicken.

POUR spinach sauce over enchiladas.

Cook’s Tip: Folding the tortilla in half helps reduce the amount of rolling.

Nutrition Facts

Amount Per Serving

Servings: 9 servings, 2 enchiladas per serving

Calories	350
Calories from Fat	110

	%Daily Value*
Total Fat 12g	19%
Saturated Fat 5g	26%
Cholesterol 80mg	27%
Sodium 410mg	17%
Carbohydrates 31g	10%
Dietary Fiber 4g	14%
Sugars 4g
Protein 30g