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Veggerific Enchiladas

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Veggerific Enchiladas

4 from 1 vote
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Course: Main Course
Cuisine: American
Keyword: Veggie Enchiladas
Servings: 8
Calories: 316kcal


  • 4 breast chicken breast
  • 1 cup chopped broccoli
  • 1 cup spinach
  • 1 cup cream cheese
  • 8 tortilla (approx 7-8″ dia) tortilla, whole wheat
  • 4 oz cheddar cheese
  • 1 cup salsa
  • 2 cup pineapple


  • Heat a large pot of water to a boil; add chicken breast; cook until no longer pink.  Allow to cool to touch and then shred. Place the shredded chicken in a large bowl.
  • Chop broccoli and spinach and add to shredded chicken along with cream cheese; mix thoroughly. 
  • Toss into chicken mixture; Add salsa. Spread onto each tortilla, roll up and place each into baking dish.  Sprinkle with shredded cheddar; bake for 30 minutes. 
  • Serve with chopped pineapple.  
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Calories: 316kcal | Carbohydrates: 30g | Protein: 21g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 65mg | Sodium: 625mg | Fiber: 6g | Sugar: 9g

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