Creamy Chicken Enchiladas

(makes 6 servings)

Weight Loss Recipes : Creamy Chicken EnchiladasIngredients:

  • 1½ cups cooked chicken breast, shredded into bite-sized pieces
  • 4 cups torn fresh spinach leaves, thawed and drained
  • 1 jalapeño pepper, seeded and minced
  • 6 (8-inch) flour tortillas
  • 2 green onions, thinly sliced
  • 1 (8oz.) carton of non-fat sour cream
  • ¼ cup plain, non-fat yogurt
  • ¼ tsp salt
  • ½ cup 1% milk
  • 2 tbsp all-purpose flour
  • ¼ tsp ground cumin
  • ⅓ cup shredded cheddar cheese


  • Cook fresh spinach with a small amount of water in a medium saucepan, covered for 5 minutes on medium-high heat.
  • Combine cooked chicken, green onions and spinach in a large bowl. Mix well and set aside.
  • Make the sauce: Combine sour cream, flour, yogurt, cumin and salt in a medium bowl. Add jalapeño pepper and milk and mix well.
  • Pour half the sauce into the chicken and spinach mixture and mix well. Divide the filling among the tortillas. Fold opposite ends of a tortilla up about 1-inch over filling then fold the left and right sides over the folded end, overlapping.
  • Place filled tortillas, seam sides down on an ungreased rectangular baking dish.
  • Spoon remaining sauce over the tortillas and bake, uncovered, in a 350 degree F oven until heated through (about 20 minutes.)
  • Sprinkle with cheddar cheese and let stand for 5 minutes.
  • Top with salsa and chopped green onions as desired.

Make 6 Servings:

Weight loss recipes AmountPer Serving(1 enchilada (196 g)): 248 Calories, 20 g Protein, 28 g carbohydrates, 2 g Dietary Fiber, 6 g fat, 2 g saturated fat, 41 mg cholesterol, 384 mg sodium


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