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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!
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Original reipce makes 2 dozen Change Servings
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.
| 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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