Easy + Cheesy Chicken and Spinach Enchiladas Recipe is Just $1.26 Per Serving!
A little green Tabasco gives just the right amount of heat to this flavorful, money-saving dish
Tex-Mex food is one of my favorites. I’ll typically pick up some takeout enchiladas as a treat once a week. But that habit can get to be expensive, which is the reason we created this chicken and spinach enchiladas recipe. It’s cheesy, creamy and super delicious. And it’s got some heat, but it’s not too spicy. In fact, everything about it is just right — especially the price! For just a little over $1 per person, you get a really yummy meal, and you’ll probably have leftovers, too!
For this dish, we combine green Tabasco with cream cheese and spinach to make the zesty and vibrant flling, and combine it with cooked chicken. The mixture is folded into flour tortillas, rolled and baked with enchilada sauce and a healthy dose of cheddar cheese on top. It comes out beautiful and bubbly! Give this recipe a try and let us know what you think in the comments below.
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Total Time
Prep Time
Cook Time
Ingredients
- 4 oz. ⅓-less-fat cream cheese, at room temp.
- 2 tsp. green Tabasco sauce, or more to taste
- 1 (10 oz.) pkg. frozen chopped spinach, thawed, drained
- 3 cups shredded cooked chicken (12 oz.)
- ¼ cup chopped fresh cilantro
- 3 scallions, chopped
- 8 (8") flour tortillas, from 1 (17.5 oz.) pkg.
- 1½ cups enchilada sauce, from 1 (28 oz.) can
- 1 cup shredded 2% reduced-fat extra-sharp white cheddar cheese
Instructions
PrintHeat oven to 350°F. Coat 3-qt. baking dish with cooking spray. In bowl, stir together cream cheese and Tabasco sauce until blended and smooth; stir in chopped spinach until blended. Stir in shredded chicken, fresh cilantro and scallions.
Heat large nonstick skillet over medium heat. One at a time, add flour tortillas to skillet and cook, turning, until blistered, about 2 min. per side.
Arrange tortillas on clean surface; dividing evenly, spoon chicken mixture down centers of tortillas, about 1⁄2 cup for each. Roll up to enclose filling.
Spread 1⁄2 cup enchilada sauce over bottom of baking dish. Top with tortillas, seam side down, in single layer. Spread remaining 1 cup enchilada sauce over enchiladas, then sprinkle with cheddar cheese. Bake uncovered until heated through, about 25 min.
Nutrition
- Calories: 340
- Fat: 14 gram
- Saturated Fat: 7 gram
- Protein: 21 gram
- Carbohydrate: 31 gram
- Fiber: 3 gram
- Cholesterol: 55 mg
- Sugar: 5 gram
- Sodium: 1,072 mg
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