Directions:
- 1. Preheat oven to 375 degrees.
- 2. Fill pot with water, and boil chicken until juices run clear. Pull chicken from water and let it rest for 10-15 minutes to cool down.
- 3. While chicken is cooling, chop your red onion and mushrooms.
- 4. In a skillet melt 2 tbsp of butter, and toss in your chopped onions and mushrooms. Let them cook to your preferred tenderness.
- 5. Toss in fresh baby spinach, and cook until the leaves are a dark green. About 4-5 minutes. Do not let it cook to long, or the leaves will become mushy.
- 6. Remove the skillet from the heat. Set aside to cool.
- 7. Return to your chicken, and with two forks shred the chicken into small pieces.
- 8. After you've shredded your chicken add it to the skillet, season with pepper, chili powder and garlic powder.
- 9. Stir in sour cream and softened cream cheese into your skillet until everything is coated (If your cream cheese isn't softened, you can can place it in a bowl and microwave it for 40-60 seconds.)
- 10. Open the cans of your favorite enchilada sauce and dump them in a large bowl.
- 11. Take your tortillas and heat them in the microwave for 10-25 seconds. You want them to be able to roll without breaking.
- 12. Dip each tortilla in the sauce.
- 13. Fill the tortilla with 2-3 tbsp of the chicken, spinach and cheese mixture.
- 14. Roll Tortilla up and place in 13x9 inch baking pan.
- 15. Continue with the remaining tortillas, until the pan is full.
- 16. Take remaining sauce and pour it over the enchiladas.
- 17. Bake at 375 until the sauce is bubbling, about 15-25 minutes.
- 18. Take pan out and cover with shredded cheese, return to oven until cheese is melted.
- 19. Remove pan and let the enchiladas rest.
- 20. Serve with sour cream, olives, lettuce, rice any of your favorite garnishes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 302.73 Kcal (1267 kJ) | ||
| Calories from fat | 213.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.69g | 36% | |
|---|---|---|---|
| Cholesterol | 73.3mg | 24% | |
| Sodium | 403.15mg | 17% | |
| Potassium | 348.67mg | 7% | |
| Total Carbs | 9.82g | 3% | |
| Sugars | 3.38g | 14% | |
| Dietary Fiber | 1.84g | 7% | |
| Protein | 12.2g | 24% | |
| Vitamin C | 6.9mg | 12% | |
| Vitamin A | 0.4mg | 15% | |
| Iron | 1.4mg | 8% | |
| Calcium | 244.3mg | 24% | |
| Amount Per 100 g | |||
| Calories | 180.93 Kcal (758 kJ) | ||
| Calories from fat | 127.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.16g | 36% | |
|---|---|---|---|
| Cholesterol | 43.81mg | 24% | |
| Sodium | 240.95mg | 17% | |
| Potassium | 208.39mg | 7% | |
| Total Carbs | 5.87g | 3% | |
| Sugars | 2.02g | 14% | |
| Dietary Fiber | 1.1g | 7% | |
| Protein | 7.29g | 24% | |
| Vitamin C | 4.2mg | 12% | |
| Vitamin A | 0.3mg | 15% | |
| Iron | 0.8mg | 8% | |
| Calcium | 146mg | 24% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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