Chicken Enchiladas

Skinny Chef

Ready in: 35 minutes
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 6

Ingredients

  • 2 cups baby spinach leaves
    Produce
  • 1 4-ounce can chopped green chile peppers
    Canned and Jarred
  • 1 15-ounce can chopped tomatoes
    Canned and Jarred
  • 2 6-ounce chicken breasts, cooked, thinly sliced
    Meat
  • 8 small whole grain flour tortillas
    Bakery/Bread;Pasta and Rice;Ethnic Foods
  • 1 large clove garlic, chopped
    Produce
  • 1 large jalapeño, seeded and chopped
    Canned and Jarred;Produce;Ethnic Foods
  • 1/4 cup reduced-fat sour cream
    Milk, Eggs, Other Dairy
  • 1 tablespoon olive oil
    Oil, Vinegar, Salad Dressing
  • 1/2 teaspoon oregano
    Produce;Spices and Seasonings
  • 2 cups shredded part-skim mozarella cheese
    Cheese
  • 1/2 teaspoons salt
    Spices and Seasonings
  • 1 small yellow or white onion, chopped
    Produce

Steps

  • Coat a 8X12 baking dish with cooking spray. Set aside. Preheat the oven to 400° F.
  • Heat a large skillet over medium-high heat.
  • Add olive oil. When oil is hot add the onion, jalapeño, and garlic. Cook 7 to 8 minutes, stirring occasionally, until the onions begin to soften but does not turn brown.
  • Add the tomatoes along with their juices, can chopped green chili peppers spinach, chicken, oregano, and salt. Stir until the tomato juice coats the chicken and spinach.Wrap ½ cup of the chicken mixture in each tortilla. Lay the tortillas seam-side down in the baking dish. Spoon the sour cream over the tops of the tortillas and sprinkle with cheese.
  • Bake 10-15 minutes uncovered until the cheese begins to brown and the filling is warm.
  • Serve immediately.

Nutrition

  • Calories: 345.56  cal  (17.28%)
  • Fat: 10.21  g  (15.7%)
  • Saturated Fat: 3.42  g  (21.37%)
  • Carbohydrates: 30.31  g  (10.1%)
  • Sugar: 6.02  g  (6.69%)
  • Cholesterol: 64.15  mg  (21.38%)
  • Sodium: 787.75  mg  (34.25%)
  • Protein: 33.13  g  (66.26%)
  • Vitamin K: 56.73  µg  (54.03%)
  • Vitamin B3: 10.38  mg  (51.89%)
  • Phosphorus: 464.54  mg  (46.45%)
  • Calcium: 457.85  mg  (45.79%)
  • Selenium: 30.85  µg  (44.07%)
  • Vitamin B6: 0.57  mg  (28.55%)
  • Vitamin A: 1240.22  IU  (24.8%)
  • Folate: 96.76  µg  (24.19%)
  • Vitamin C: 19.67  mg  (23.84%)
  • Manganese: 0.46  mg  (23.06%)
  • Vitamin B1: 0.32  mg  (21.2%)
  • Iron: 3.54  mg  (19.69%)
  • Vitamin B2: 0.33  mg  (19.23%)
  • Zinc: 2.53  mg  (16.87%)
  • Potassium: 578.43  mg  (16.53%)
  • Magnesium: 63.29  mg  (15.82%)
  • Vitamin B12: 0.84  µg  (13.96%)
  • Fiber: 3.15  g  (12.61%)
  • Vitamin E: 1.82  mg  (12.16%)
  • Copper: 0.23  mg  (11.7%)
  • Vitamin B5: 0.86  mg  (8.58%)

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