Chicken and Spinach Enchiladas
Frozen creamed spinach subs in for sauce in this quick-fix take on a south-of-the-border crowd-pleaser
4 oz. cream cheese, at room temp.
4 tsp. green Tabasco sauce, or more to taste
1 (9 oz.) pkg. frozen creamed spinach, such as Seabrook Farms, thawed
3 Tbs. milk
3 cups shredded cooked chicken, 12 oz.
11/2 cups grated Monterey Jack cheese, 6 oz.
3 Tbs. chopped fresh cilantro
2 scallions, chopped
1/4 tsp. salt
6 (8") flour tortillas, warmed
Heat oven to 350°F. Coat 2œ-qt. baking dish with cooking spray. In bowl, stir together cream cheese and Tabasco until smooth; stir in creamed spinach until blended. Transfer 1/2 cup to separate bowl; stir in milk. Reserve.
â Add chicken, 1/2 cup cheese, 2 Tbs. cilantro, scallions and salt to remaining spinach mixture; reserve. Dividing evenly, spoon chicken mixture down centers of tortillas; roll up. Place seam side down in single layer in baking dish. Spread reserved spinach mixture over tortillas. Sprinkle with remaining cheese. Bake until heated through, about 25 min. Heat broiler. Broil until lightly browned, 2-3 min. Sprinkle with remaining cilantro.
Servings: 6. Active time: 20 min.
Total time: 50 min.
Calories: 453 Protein: 27g Fat: 24g (12g sat.) Chol.: 89mg Carbs.: 31g Sodium: 1,021mg Fiber: 2g Sugar: 3g
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