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    You are in: Home / Recipes / Chicken and Spinach Enchiladas Recipe
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    Chicken and Spinach Enchiladas

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on March 07, 2014

      Delicious! I broiled my chicken breast and then shredded them. I found it easiest to mix the filling by using my hands (with food gloves on). It helped disperse the cream cheese better than mixing with a wooden spoon. I didn't feel like mixing up taco seasoning so I used 1 1/2 Tbls. of Mrs. Dash's Fiesta Lime seasoning. I accidentally only bought one can of enchilada sauce but it didn't seem to matter. Everyone loved them. I served them with black beans. Will make again. Thanks!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 06, 2014

      Oh so yummy and easy! I did use light sour cream and Neufchatel cheese. I used 1 1/4 lbs of boneless, skinless chicken breast and some whole wheat fajita size flour tortillas and some white flour taco size tortillas. It made 10 enchiladas. I cooked 4 with the enchilada sauce and froze the remainder (without sauce). These were a very nice change to more traditional enchiladas. In fact, I served them side by side with Wild West Wraps. Thanks for sharing! Made for Best of 2013 tag.

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    • on March 19, 2013

      These are really great! I halved the recipe to use the white meat left over from a deli roasted chicken. Used light sour cream, Neufchatel cheese in place of cream cheese, a full 9 oz box of spinach & 4 tsp taco seasoning. I got six substantial enchiladas that easily filled a 13x9 pan, even though the recipe was halved. Used a Mexican blend cheese for the top (a little over 1 cup) and 8-inch whole wheat flour tortillas. Thanks for sharing! [Made for Spring 2013 Pick A Chef]

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    • on May 21, 2014

      Really yummy enchiladas. To make this less rich I halved the sour cream and cream cheese, and it was still delicious that way. I used fresh spinach that I wilted, corn tortillas and green enchilada sauce. Can't go wrong with that combination!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 11, 2009

      I like these as opposed to plain chicken with tomatoes and chilies. These are a great fall/winter dish..I make them with low fat sour cream and cream cheese!

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    Nutritional Facts for Chicken and Spinach Enchiladas

    Serving Size: 1 (217 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 384.2
     
    Calories from Fat 255
    66%
    Total Fat 28.4 g
    43%
    Saturated Fat 14.3 g
    71%
    Cholesterol 108.7 mg
    36%
    Sodium 1182.8 mg
    49%
    Total Carbohydrate 12.7 g
    4%
    Dietary Fiber 3.0 g
    12%
    Sugars 8.7 g
    35%
    Protein 20.5 g
    41%

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