Spinach Enchiladas

Spinach Enchiladas
Makes:
9 servings, 2 enchiladas per serving
Prep Time:
20
minutes
Total Time:
75
minutes
Low CalorieLow Sodium
Chicken and fresh spinach in enchiladas helps to make a delicious meal for your family. A great way to use up leftover chicken too!

In this recipe:



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Ingredients:

  • 2 pounds boneless, skinless chicken breast halves
  • 3 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 6 cups fresh spinach (8 ounces)
  • 1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Milk
  • 1/2 cup water
  • 1 1/2 teaspoons MAGGI Granulated Chicken Flavor Bouillon
  • 1 cup vegetable oil
  • 18 corn tortillas

Directions:

BOIL chicken breasts for 20 minutes. Remove chicken from water and place in a bowl. Shred with two forks. Set aside.

MELT butter in a large skillet. Add flour; mix to combine. Cook for 3 minutes.

ADD in spinach, evaporated milk, water and bouillon. Mix constantly for 13 minutes or until spinach has wilted and turns bright green.

PLACE spinach mixture in blender; cover. Blend until creamy and smooth. Set aside.

HEAT oil in a small frying pan over medium heat. Using tongs, cook one tortilla at a time. Fry on both sides for about 30 to 40 seconds. You want the tortilla to be slightly hard but still pliable.

FILL the center of each tortilla with 1/3 cup shredded chicken; roll up. Place in a casserole dish. Repeat with remaining tortillas and chicken.

POUR spinach sauce over enchiladas.

Cook’s Tip: Folding the tortilla in half helps reduce the amount of rolling.

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Nutrition Facts

Serving Size: 1/9 of recipe

Servings Per Recipe:

  • Calories: 350
  • Calories from Fat: 110
  • Total Fat: 12g (19% of DV)
  • Saturated Fat: 5g (26% of DV)
  • Cholesterol: 80mg (27% of DV)
  • Sodium: 410mg (17% of DV)
  • Carbohydrates: 31g (10% of DV)
  • Dietary Fiber: 4g (14% of DV)
  • Sugars: 4g
  • Protein: 30g
  • Vitamin A: 15% of DV
  • Vitamin C: 6% of DV
  • Calcium: 20% of DV
  • Iron: 10% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Spinach Enchiladas

Ingredients

  • 2 pounds boneless, skinless chicken breast halves
  • 3 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 6 cups fresh spinach (8 ounces)
  • 1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Milk
  • 1/2 cup water
  • 1 1/2 teaspoons MAGGI Granulated Chicken Flavor Bouillon
  • 1 cup vegetable oil
  • 18 corn tortillas

 

Directions

BOIL chicken breasts for 20 minutes. Remove chicken from water and place in a bowl. Shred with two forks. Set aside.

MELT butter in a large skillet. Add flour; mix to combine. Cook for 3 minutes.

ADD in spinach, evaporated milk, water and bouillon. Mix constantly for 13 minutes or until spinach has wilted and turns bright green.

PLACE spinach mixture in blender; cover. Blend until creamy and smooth. Set aside.

HEAT oil in a small frying pan over medium heat. Using tongs, cook one tortilla at a time. Fry on both sides for about 30 to 40 seconds. You want the tortilla to be slightly hard but still pliable.

FILL the center of each tortilla with 1/3 cup shredded chicken; roll up. Place in a casserole dish. Repeat with remaining tortillas and chicken.

POUR spinach sauce over enchiladas.

Cook’s Tip: Folding the tortilla in half helps reduce the amount of rolling.

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