LEFTOVER CHICKEN ENCHILADAS

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Leftover Chicken Enchiladas image

Delicious, nutritious, quick and easy enchiladas made with the yummy leftover shredded chicken from recipe #108310 or recipe #299527

Provided by Motivated Mama

Categories     Chicken Breast

Time 45m

Yield 4 Enchiladas, 4 serving(s)

Number Of Ingredients 7

4 whole wheat tortillas
2 cups shredded cooked chicken (from The Best Shredded Chicken (Crock Pot) or Crock Pot Creamy Mexican Chicken (Aka Fiesta Chicken))
2 cups fresh Baby Spinach
2 cups grated cheddar cheese (& any other kind you like)
12 ounces enchilada sauce
10 ounces plain yogurt (a healthier alternative to sour cream)
2 cups black beans (optional) or 2 cups cooked zucchini (optional)

Steps:

  • Preheat oven to 350.
  • Place 1/4c chicken, 1/4c spinach, 1/4c cheese, 1/4c optional ingredients and one heaping spoonful of yogurt lengthwise on a wheat tortilla **NOTE: measurements do not need to be exact**.
  • Roll up tortilla tightly and place seam side down in a 9x9 oven safe dish.
  • Repeat steps 2 and 3 for the remaining 3 tortillas.
  • Pour enchilada sauce and remaining yogurt over rolled tortillas.
  • Top with remaining cheese.
  • Bake for 30-40 minutes.
  • Serve with rice and side of veggies.
  • Enjoy and thank me later!

Nutrition Facts : Calories 575.1, Fat 29, SaturatedFat 15.2, Cholesterol 121.8, Sodium 1645.8, Carbohydrate 37.2, Fiber 1.8, Sugar 9.6, Protein 40.5

*** Explore more Leftover Chicken Enchiladas Recipes »

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    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #north-american     #casseroles     #main-dish     #poultry     #mexican     #oven     #easy     #beginner-cook     #chicken     #dietary     #spicy     #low-carb     #inexpensive     #low-in-something     #meat     #chicken-breasts     #taste-mood     #equipment     #presentation     #served-hot

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