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Nutritional Facts
Serving Size 4 oz (402g)
Serving Per Recipe 6
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| Amount Per Serving |
| Calories 420 |
Calories from Fat 100 |
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| % Daily Value * |
| Total Fat 11g |
17% |
| Saturated Fat 3.5g |
18% |
| Cholesterol 10mg |
3% |
| Sodium 1380mg |
57% |
| Total Carb. 50g |
17% |
| Dietary Fiber 7g |
28% |
| Sugars 9g |
| Protein 31g |
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| Vitamin A |
50% |
| Vitamin C |
8% |
| Calcium |
50% |
| Iron |
25% |
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| * Percent Daily Values based on a 2,000 calorie diet. |
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Serves 4
1 can (10 ounces) condensed cream of mushroom soup
1/2 cup onions, chopped
1/2 teaspoon hot sauce
Dash of ground nutmeg
1 (10 ounce package) spinach, frozen, chopped, thawed and drained
16 ounces of meatless chicken strips heated
1/2 cup Monterey Jack cheese or reduced fat, shredded or vegetarian tofu Monterey Jack cheese
8 flour tortillas
1 cup skim milk
Vegetable cooking spray
In a mixing bowl, stir together soup, onion, hot pepper, nutmeg, and dash pepper. In another bowl, stir together half of the soup mixture, spinach, chicken and cheese; set aside. Wrap tortillas in paper towels; microwave on high for 30-60 seconds. Place 1/3 cup chicken mixture on each tortilla; roll up. Place, seam side down, in a 12 x 7
1/2 x 2" glass baking pan sprayed with vegetable spray. Stir milk into reserved soup mixture; pour over enchiladas. Bake in a 350º oven about 10-15 minutes or until heated through and the cheese is melted. Garnish with cilantro, if desired.
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