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Spinach and Chicken Enchiladas


Spinach and Chicken Enchiladas Recipe

Ingredients:
  • 1 tablespoon butter
  • 1/2 cup sliced green onions
  • 2 cloves garlic, minced
  • 2 large cooked chicken breast halves, diced
  • 1 (10 ounce) package frozen chopped spinach - thawed, drained, and squeezed dry
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon salt
  • 1 cup ricotta cheese
  • 1/2 cup sour cream
  • 1 1/2 cups shredded Monterey Jack cheese, divided
  • 1 1/2 cups shredded mozzarella cheese, divided
  • 5 (10 inch) flour tortillas
  • 2 (10 ounce) cans enchilada sauce
Directions:
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Nutritional information
Nutrition Facts
Serving Size 1/5 of a recipe
Amount Per Serving
Calories 809
Total Fat 41.2g
Saturated Fat 20.3g
Cholesterol 149mg
Sodium 1375mg
Total Carbohydrate 51.9g
Dietary Fiber 5.4g
Sugars 3.4g
Protein 56.8g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



Rank

35.1383850062


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