How Do You Make Low-Fat Chicken And Spinach Enchiladas?
This is a rich and creamy low-fat dinner that will have even the biggest vegetable hater asking for more. The flavors blend into each other creating a delicious way to eat better. This is also great warmed up the next day as lunch! Preheat your oven to 350 and spray pan with non-stick spray. Combine the chicken and the onion; set aside. Make the sauce. In a blender, mix the soup, broth, green chilies, and spinach on high speed until smooth. Pour it into a bowl and add the sour cream; stir it until it is well blended. Warm the tortillas to soften. Dip a tortilla into the sauce; fill with 1/4 C. chicken and onion mixture. Roll up, and place seam side down into pan. Repeat with the rest of the tortillas. Cover the enchiladas in the pan with the rest of the sauce. Sprinkle with the cheese and bake for 15 minutes.
