8 ounces cooked and shredded chicken breast
9-ounce package frozen chopped spinach, thawed and drained
1 minced clove garlic
½ tsp cumin
1 tbsp fresh cilantro
¼ tsp ground black pepper
½ cup reduced-fat, shredded cheddar cheese
3 tbsp freshly grated parmesan cheese
10 6-inch heated corn tortillas
8 ounces canned green chile enchilada sauce
Preheat oven to 350 degrees F. Spray a large metal or glass baking dish with olive-oil cooking spray.
In a small bowl, combine and mix together spinach, garlic, cumin, cilantro, pepper, cheddar cheese, and parmesan cheese. Mix in shredded chicken.
Scoop ¼ cup chicken-spinach mixture into a tortilla. Roll tortilla and place seam-side down in a baking dish. Repeat for remaining tortillas.Pour enchilada sauce over tortillas.
Bake for 25 minutes.
NUTRITION FACTS (per 2 enchiladas)
Recipe courtesy of diabetes.org