Chicken Enchiladas

Jennifer Iserloh
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Enchiladas are a family favorite and it's a one pot meal too! Check out the whopping 12 grams of fiber—that's almost half your daily intake for women 30 to 50.

Yield: 4 servings


1 Tbsp olive oil
1 small yellow or white onion, chopped
1 large jalapeño, seeded and chopped
1 large clove garlic, chopped
1 15 oz. can tomatoes, chopped
1 4 oz. can green chile peppers, chopped
2 cups baby spinach leaves
2 6 oz. chicken breasts, cooked, thinly sliced
½ tsp oregano
½ tsp salt
¼ cup reduced-fat sour cream
2 cups shredded part-skim mozzarella cheese
8 small whole grain flour tortillas
Nonstick cooking spray


Coat a 8x12 baking dish with cooking spray. Set aside. Preheat the oven to 400°F.

Heat a large skillet over medium-high heat. Add olive oil. When oil is hot, add the onion, jalapeño and garlic. Cook seven to eight minutes, stirring occasionally, until the onions begin to soften but does not turn brown. Add the tomatoes along with their juices, spinach, chicken, oregano and salt. Stir until the tomato juice coats the chicken and spinach.

Wrap ½ cup of the chicken mixture in each tortilla. Lay the tortillas seam-side down in the baking dish. Spoon the sour cream over the tops of the tortillas and sprinkle with cheese.

Bake 10 to 15 minutes uncovered until the cheese begins to brown and the filling is warm. Serve immediately.

Nutrition facts (per serving) serving size 1½ enchilada: calories 290, protein 29 g, carbohydrates 22 g, fat 15 g (saturated fat 5 g), cholesterol 65 mg, fiber 12 g, sodium 663 mg

Recipe courtesy of Jennifer Iserloh, the Skinny Chef.

April 2013