Chicken and Spinach Enchiladas


Cooking spray
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.

Serves 6

NUTRITION FACTS (per 2 enchiladas)

270 calories
23g protein
29g carbohydrate
5g fibre
7g fat

Recipe courtesy of

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