Delicious, low-fat version of a classic. You and your family will love this skinny enchilada recipe! Top with salsa to serve.

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Recipe Summary

prep:
20 mins
cook:
30 mins
total:
50 mins
Servings:
6
Yield:
6 enchiladas
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat a medium saucepan over medium heat. Add spinach and a splash of water. Season with salt and cook until spinach is wilted, about 5 minutes.

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  • Mix chicken, spinach, and green onions together in a large bowl.

  • Combine sour cream, yogurt, flour, salt, and cumin in a medium bowl. Add milk and jalapeno. Mix well. Pour 1/2 the sauce into the chicken mixture. Divide filling among tortillas.

  • Roll tortillas up and place seam-side down into a large baking dish. Spoon remaining sour cream sauce over enchiladas.

  • Bake in the preheated oven for 20 minutes. Sprinkle Cheddar cheese on top and continue baking until cheese is melted, about 5 minutes more.

Nutrition Facts

220 calories; protein 20.9g; carbohydrates 34.3g; fat 2.6g; cholesterol 36.8mg; sodium 507.7mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
05/10/2019
Made as written and these came together quickly. I typically end up with too much filling but this was perfect. I did end up doubling the cumin and it could have used even more. Overall good recipe and one I would make again. Read More
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