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Spinach Enchiladas

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

  • mins. to Prepare
  • mins. Cooking Time
  • mins. Standing Time
  • mins. Total
  • Servings: 9 servings, 2 enchiladas per serving
This Recipe is: Low Sodium


Original reipce makes 2 dozen Change Servings

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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%
Total Carbohydrate 31g 10%
Dietary Fiber 4g 14%
Sugars 4g
Protein 30g
Vitamin A 15%
Vitamin C 6%
Calcium 20%
Iron 10%
* Percent Daily Values are based on a 2,000 calorie diet.
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