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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

Natalie Monson

I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.

Learn More about Natalie

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