See Also: Chicken, Spinach & Raisin Enchiladas(recipes)
Spinach and Mushroom Enchiladas(recipes)
Chicken Enchiladas(recipes)
Green Enchiladas with Chicken(recipes)
Chicken Ricotta Enchiladas(recipes)
Cheesy Chicken Enchiladas(recipes)
Chicken and Green Chile Enchiladas(recipes)
Chicken Enchiladas with Chile Cream Sauce(recipes)
Chicken and Spinach Salad(recipes)
Chicken & Spinach Muffuletta(recipes)

Chicken, Spinach & Raisin Enchiladas (recipes)


Chicken, Spinach & Raisin Enchiladas

Yield: Makes 6 servings

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.





Ingredients:



2boneless skinless chicken breasts (5 ounces each)

1package (10 ounces) frozen chopped spinach, thawed, well drained

1-1/2cups (6 ounces) shredded reduced-fat Monterey Jack cheese, divided

3/4cup part-skim ricotta cheese

1/2cup raisins or currants

1/4teaspoon ground cloves

12(6-inch) corn tortillas

Roasted Tomato Enchilada Sauce (recipe follows)









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:







Serving Size:







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







Roasted Tomato Enchilada Sauce

Yield: Makes 6 servings



Ingredients:



2pounds small tomatoes

1red bell pepper

4cloves garlic, unpeeled

2teaspoons olive oil

1small onion, chopped

1tablespoon chili powder

1/2teaspoon ground cinnamon

1/4teaspoon ground cloves









Preparation:





1.Place tomatoes, pepper and garlic in 13X9-inch baking dish. Broil 2 inches from heat 8 to 9 minutes or until vegetables are browned in spots. Turn vegetables; repeat 2 more times until vegetables are browned on all sides.2.Place tomatoes in food processor or blender, discarding any liquid remaining in pan. Peel skin from pepper and remove stem and seeds. Add pepper to tomatoes. Slice open garlic cloves and press into tomato mixture; process until smooth. Set aside.3.Meanwhile, heat oil over medium-high heat in large saucepan. Add onion; cook and stir 4 minutes or until tender. Add chili powder, cinnamon and cloves. Continue cooking 1 minute. Reduce heat to medium-low. Pour tomato mixture into pan and simmer, uncovered, 10 minutes or until heated through. Serve immediately.