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Vegan Chicken and Spinach Enchiladas

Fantastic meal! So much spinach…we loved it!” A wonderful combination of vegan chicken cubes, spinach, kernel corn, vegan monterey jack cheese and sauce is rolled in flour tortillas which are then baked covered in a fabulous tomato, garlic, onion sauce and topped with additional vegan cheese. Don’t count on having any leftovers!

$29.00 DOWNSIZED-2-3-SERVINGS
$41.00 FULLSIZED-4-6-SERVINGS
SKU: 135491
Food items may appear slightly different than pictured.

Description

Fantastic meal! So much spinach…we loved it!” A wonderful combination of vegan chicken cubes, spinach, kernel corn, vegan monterey jack cheese and sauce is rolled in flour tortillas which are then baked covered in a fabulous tomato, garlic, onion sauce and topped with additional vegan cheese. Don’t count on having any leftovers!

Additional information

Size

Downsized 2-3 Servings, Fullsized 4-6 Servings

Nutritional Info

Nutrition Facts
Servings: 3
Amount per serving
Calories 370
% Daily Value*
Total Fat 18g 23%
Saturated Fat 6.5g 32%
Cholesterol 103mg 34%
Sodium 725mg 32%
Total Carbohydrate 18.1g 7%
Dietary Fiber 5.1g 18%
Total Sugars 5.9g
Protein 36.3g
Vitamin D 0mcg 0%
Calcium 231mg 18%
Iron 2mg 12%
Potassium 831mg 18%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet.2,000 calorie a day is used for general nutrition advice.

Cooking Instructions

1. Thaw completely in the refrigerator. Pre-heat oven to 350ºF.
2. Add bag of chicken, onion and garlic to a large skillet, sauté until chicken is cooked.
3. Add bag of spinach and cream to the pan and heat until cheese is melted. Set aside to cool slightly.
4. In a small sauce pan heat tomato sauce. Place about a half a cup of spinach and chicken mixture in each tortilla, roll and place seam side down in a 9×13 or (5×5) casserole dish.
5. Top with 1/3 of the tomato sauce (over the middle – leave edges dry and sprinkle cheese over top.
Bake uncovered for approx. 15-20 mins. until cheese is melted and tortillas begin to brown on edges. Warm remaining sauce and serve with enchiladas.