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Chicken & Spinach Enchiladas

Name: Chicken & Spinach Enchiladas
Prep time: 20
Cuisine: Tex-Mex

(5 votes, average: 4.60 out of 5)

20 min prep

4 servings

Carrot Icon for Number of Ingredients Size

12 ingredients

This easy Chicken & Spinach Enchiladas recipe is a great way to use up leftover roast, poached chicken, or greens to make a quick and tasty lunch that packs in a lot of goodness....

1 recipe Quick Tomato Sauce
¼ to ½ cup chipotle in adobo, chipotle chopped (depending on desired spiciness)
3 tablespoons canola or grape seed oil, divided
1 medium red onion, quartered and sliced
8 cups loosely packed spinach, stems removed and washed well
Salt, to taste
1 medium avocado, peeled and pitted
¼ cup plain Greek yogurt
4 cilantro sprigs, set aside leaves for garnish
12 ounces chicken breast, roasted or boiled then shredded into pieces
1 cup grated sharp white cheddar or Monterey Jack cheese, divided
4 (8 inch) whole wheat tortillas or corn tortillas, slightly warmed

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Nutrition Facts

Calories

646 cals

Fat

42 g

Saturated Fat

12 g

Polyunsaturated Fat

11 g

Monounsaturated Fat

15 g

Carbohydrates

36 g

Sugar

5 g

Fiber

7 g

Protein

34 g

Sodium

881 mg

Directions

Heat the Quick Tomato Sauce in a small saucepan or deep skillet with the chipotle peppers. Bring to a boil, then remove from heat and puree. Return to the heat and simmer.
Meanwhile, heat some of the oil in a sauté pan over medium heat. Add onions and cook until softened and beginning to brown. Stir in the spinach and salt. Cook just until wilted, for about 2-3 minutes. Turn off the heat and remove half of the spinach mixture.
Puree half of the spinach mixture with avocado, yogurt and cilantro until smooth. Add this puree back into the pan with the remaining spinach. Stir in the shredded chicken and ½ cup of the cheese. Taste for salt.
Preheat the broiler. Lightly grease a casserole or large baking pan with the remaining oil.
Fill the center of each tortilla with the chicken and spinach mixture, roll them up and place them in the baking pan, seam side down. Ladle the warm chipotle tomato sauce over, and sprinkle the remaining cheese over the enchiladas.
Broil for about 5-7 minutes or until the cheese is melted and browned. Serve immediately with a garnish of cilantro leave and extra sauce.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.