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

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    20 mins

    35 mins

    ChipotleChick's Note:

    I have no idea where I got this recipe. It has been sitting on my desktop for about 3 years, and I didn't try it until last night. If only I had known! This is so yummy! And you can't even tell that it's lowfat!

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    Serves: 5-10


    enchila ...

    Units: US | Metric


    1. 1
      In a 3-quart saucepan place chicken in enough water to cover.
    2. 2
      Bring to boiling; reduce heat.
    3. 3
      Cover and simmer about 15 minutes or until chicken is no longer pink.
    4. 4
      Remove chicken from saucepan.
    5. 5
      When cool enough to handle, use a fork to shred chicken into bite-size pieces.
    6. 6
      (You should have about 2-1/2 to 3 cups).
    7. 7
      Set aside.
    8. 8
      In a large bowl combine chicken, spinach, and green onions; set aside.
    9. 9
      In a bowl combine sour cream, yogurt, flour, cumin, and salt.
    10. 10
      Stir in milk and chili peppers.
    11. 11
      Divide sauce in half.
    12. 12
      Set one portion aside.
    13. 13
      For filling, combine one portion of the sauce and the chicken-spinach mixture.
    14. 14
      Divide the filling among the tortillas.
    15. 15
      Roll up tortillas.
    16. 16
      Place, seam side down, in an ungreased 9x13 rectangular baking dish.
    17. 17
      (It's ok if you have to cram) Spoon reserved portion of sauce over tortillas.
    18. 18
      Bake, uncovered, in a 350 º oven about 25 to 30 minutes or until heated through.
    19. 19
      Sprinkle with cheese; let stand for 5 minutes.
    20. 20
      Heat black beans, and pour a few large spoonfuls of them and desired amount of salsa over each enchilada after putting on plate.

    Ratings & Reviews:

    • on December 26, 2002


      These were GREAT! Recipe looks complicated, at first, but really isn't. Used pulled meat from a roasted chicken and didn't really do any measuring, just eyeballed the ingredients. Hot rice and black beans on the side, mmmmmmm

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 12, 2002


      This was great!! My picky husband, who is from Mexico City, even liked it. Great recipe! I used fat free refried beans on the side instead of the black beans. This one sure is a keeper.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 09, 2003


      We loved this! I spaced out while making this and accidently mixed all the sauce with the chicken and spinach and then had to make a second batch of sauce to go on top. I'll probably always make it this way now - it was saucy and delicious - not a bad mistake after all!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (11)


    Nutritional Facts for Chicken and Spinach Enchiladas!

    Serving Size: 1 (286 g)

    Servings Per Recipe: 5

    Amount Per Serving
    % Daily Value
    Calories 711.2
    Calories from Fat 233
    Total Fat 25.9 g
    Saturated Fat 12.8 g
    Cholesterol 106.8 mg
    Sodium 1719.4 mg
    Total Carbohydrate 75.7 g
    Dietary Fiber 7.2 g
    Sugars 11.8 g
    Protein 45.4 g

    The following items or measurements are not included:

    black beans

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