SERVINGS 8 UNITS US
1 lb boneless chicken breast, diced
1 dash garlic salt
1 tablespoon vegetable oil
8 (8 inch) flour tortillas
5 ounces cream cheese, softened
5 ounces fresh spinach leaves, chopped
1 medium red onion, diced
1 large ripe tomatoes, diced
1 (15 ounce) can red enchilada sauce
1 cup grated Mexican blend cheese
Saute chicken in vegetable oil with garlic salt until just done.
Spread each tortilla with cream cheese; divide chicken, spinach, onion, and tomatoes between tortillas; roll enchiladas and place seam-side down in 9×13″ baking dish that has been lightly sprayed with no-stick cooking spray.
Pour enchilada sauce evenly over enchiladas then top with grated cheese; bake at 350° degrees for 15 minutes until cheese is melted.
NOTE: Only six of these thick enchiladas will fit in my 9×13″ baking dish, and so I also use a large loaf pan to hold the last two.
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Source: Jean Spin