Chicken and Spinach Enchiladas
A kiss of green Tabasco gives a kick of just-right heat to this cheesy chicken-filled delight
4 oz. 1⁄ 3- 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.)
1⁄4 cup chopped fresh cilantro
3 scallions, chopped
8 (8") flour tortillas, from 1 (17.5 oz.) pkg. 1 1⁄2 cups enchilada sauce, from 1 (28 oz.)
can
1 cup shredded 2% reduced-fat
extra-sharp white cheddar cheese
Heat 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⁄ cup for each. 2 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.
Servings: 8 Active time: 30 min. Total time: 1 hr. Calories: 340 Protein: 21g Fat: 14g (7g sat.) Chol.: 55mg Carbs.: 31g Sodium: 1,072mg Fiber: 3g Sugar: 5g