Best Enchiladas Florentine Recipes

CHICKEN FLORENTINE ENCHILADAS

Chicken Florentine Enchiladas image

Love chicken Florentine? Then you'll flip for these enchiladas stuffed with chicken, spinach and melty mozzarella.

Provided by My Food and Family

Categories Home

Time 32m

Yield 12 servings

Number Of Ingredients 6

Ingredients

1 jar (24 oz.) CLASSICO Florentine Spinach & Cheese Pasta Sauce
1 cup loosely packed baby spinach leaves, chopped
4 cups chopped cooked chicken
1 pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese, divided
2 green onions, sliced
12 spinach-flavored tortillas (10 inch)

Steps:

Heat oven to 450°F.
Cook pasta sauce and spinach in medium saucepan 5 min. or until heated through, stirring occasionally. Meanwhile, combine chicken, 1 cup cheese and onions.
Spread 1/4 cup sauce mixture onto bottom of 13x9-inch dish sprayed with cooking spray. Spoon about 1/3 cup chicken mixture down center of tortilla. Roll up tightly. Place, seam side down, in dish. Repeat with remaining tortillas; cover with remaining sauce and cheese.
Bake 10 to 12 min. or until heated through.

Nutrition Facts : Calories 310, Fat 13 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 770 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 23 g

ENCHILADAS FLORENTINE

Enchiladas Florentine image

"After tasting wonderful enchiladas at a Mexican restaurant, I created this lighter version at home," Debbie Purdue explains from her home in Freeland, Michigan. Topped with a zesty lime and cilantro sauce, the main course is perfect alongside reduced-fat refried beans.

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 10 servings.

Number Of Ingredients 12

Ingredients

1 carton (15 ounces) reduced-fat ricotta cheese
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1-1/2 cups shredded reduced-fat Mexican cheese blend, divided
2 large egg whites, lightly beaten
10 flour tortillas (8 inches)
1 tablespoon cornstarch
1 cup vegetable broth
1 bottle (7 ounces) mild green taco sauce
1/4 cup minced fresh cilantro
1 tablespoon lime juice
1/2 pound sliced fresh mushrooms
2 teaspoons canola oil

Steps:

In a large bowl, combine the ricotta, spinach, 1 cup cheese and egg whites. Spoon down the center of each tortilla. Roll up and place seam side down in a 13x9-in. baking dish coated with cooking spray., In a small saucepan, combine the cornstarch and broth until smooth. Stir in taco sauce. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cilantro and lime juice. Pour over enchiladas. In a nonstick skillet, saute mushrooms in oil until tender; arrange evenly over enchiladas., Cover and bake at 350° for 30-35 minutes or until heated through. Uncover; sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted.

Nutrition Facts : Calories 271 calories, Fat 10g fat (3g saturated fat), Cholesterol 22mg cholesterol, Sodium 674mg sodium, Carbohydrate 32g carbohydrate (3g sugars, Fiber 1g fiber), Protein 15g protein. Diabetic Exchanges