Alfredo Chicken and Spinach Enchiladas

 

Can an enchilada be an enchilada if it doesn't contain chili powder, Southwest flavors, and DOES include Alfredo sauce?  I suppose we could discuss / debate that issue for a while, but for today's experiment, I'm going to refer to these delicious bites as enchiladas.

We're still low-carbing our menus, so instead of using pasta shells, I chose to wrap the creamy cheesy chicken and spinach filling in zero net carb street taco size tortillas.  You can either use my recipe for alfredo sauce found HERE or use a jarred brand such as Bertolli.

For the chicken, you'll need about two cups of cooked shredded chicken.  Rotisserie chicken is fine or poach a large chicken breast, cool, and shred.

16 oz. Alfredo sauce (divided)

1 1/2 cup shredded Italian blend cheese (divided)

1/4 cup grated Parmesan cheese

1/2 t. dried Italian seasoning

1 t. minced garlic

1/8 t. ground nutmeg

2 cups cooked shredded chicken

10-12 baby spinach leaves, stacked together, rolled tightly together and then thinly sliced 

8 small (street taco size) tortillas

red pepper flakes

chopped parsley

Preheat oven to 350 degrees F.  Spray a 9 x 11 baking dish with non-stick spray and evenly spread 2 - 3 tablespoons of the Alfredo sauce in the bottom of the dish.  Set aside.

In a medium skillet over medium heat, add about 1 1/2 cups of the Alfredo sauce.  Stir in 1/2 cup of the shredded Italian cheese, parmesan cheese, Italian seasoning, garlic, nutmeg, chicken, and spinach.  Bring to a very gentle simmer and remove from heat.

Lay out the tortillas and divide the chicken/spinach mixture evenly between them.  Sprinkle each with more of the shredded Italian cheese.  Lightly roll up each tortilla and place seam side down in the baking dish.  Repeat with remaining tortillas.

Pour the remaining Alfredo sauce over the enchiladas and top with the rest of the shredded cheese.

Bake 20 - 22 minutes until the enchiladas are hot and bubbly.  you may want to place under the broiler to brown the cheese if needed.  

Top with chopped parsley and red pepper flakes just before serving.

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