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Chicken Spinach Raisin Enchiladas


Chicken, Spinach & Raisin Enchiladas

Chicken, Spinach & Raisin Enchiladas

With just one-fourth the calories from fat, more than 100% of daily vitamins A and C, half the calcium and plenty of B-complex vitamins and iron, this is one enchilada you can eat without guilt.

Yield

Makes 6 servings

Ingredients

2 boneless skinless chicken breasts (5 ounces each)
1 package (10 ounces) frozen chopped spinach, thawed, well drained
1-1/2 cups (6 ounces) shredded reduced-fat Monterey Jack cheese, divided
3/4 cup part-skim ricotta cheese
1/2 cup raisins or currants
1/4 teaspoon ground cloves
12 (6-inch) corn tortillas
Roasted Tomato Enchilada Sauce

Preparation

  1. Preheat oven to 350°F.
  2. Bring 4 cups water to a boil over high heat in large saucepan. Add chicken. Cover; remove from heat. Let stand 15 minutes or until chicken is no longer pink in center. Drain; cool slightly and tear into small pieces. Place spinach in large bowl with 1 cup Monterey Jack cheese, ricotta cheese, raisins and cloves; stir to combine. Stir in chicken.
  3. Heat large nonstick skillet over medium-high heat. Place 1 inch water in medium bowl. Dip 1 tortilla in water; shake off excess. Place in hot skillet. Cook 10 to 15 seconds on each side or until tortilla is hot and pliable. Repeat with remaining tortillas.
  4. Spray 13X9-inch baking dish with nonstick cooking spray. Place 1 cup Roasted Tomato Enchilada Sauce in large bowl. Dip tortillas 1 at a time into sauce; shake off excess. Spread 1/3 cup chicken mixture in center of each tortilla; fold sides over to enclose and place seam side down in pan. Spread remaining Enchilada Sauce over enchiladas. Cover pan tightly with foil. Recipe can be refrigerated up to 24 hours at this point.
  5. Bake 30 to 40 minutes or until heated through. Sprinkle with remaining 1/2 cup Monterey Jack cheese. Bake 3 minutes or until cheese melts.

Nutritional Information

Sodium 283 mg
Protein 30 g
Fiber 8 g
Carbohydrate 51 g
Cholesterol 43 mg
Saturated Fat 4 g
Total Fat 11 g
Calories from Fat 23 %
Calories 401

Dietary Exchange

Meat 3
Vegetable 2
Fruit 1/2
Starch 2
Fat 1/2

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