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Jenny Craig Recipe Creation: Spinach and Chicken Enchiladas | No Thanks to Cake


For the Enchilada Sauce

  • cooking spray
  • 1 tsp. garlic, minced
  • ¾ cup tomato sauce
  • cup chicken broth + 1 Tbsp.
  • ½ Tbsp. canned chipotle pepper, minced
  • ¼ tsp. chipotle chile powder
  • ¼ tsp. ground cumin
  • tsp. coarse salt
  • pepper to taste
  • dash of cayenne, if desired

For the Enchiladas

  • 1 Jenny Craig Chicken Street Tacos
  • 2 cups spinach, raw
  • ¼ cup red onion, sliced
  • ½ roma tomato, sliced
  • salt and pepper
  • cooking spray
  • garnish: diced tomato, jalapeno, onion


  • Preheat oven to 375 degrees.
  • Add garlic to a small saucepan, sprayed with cooking spray.  Saute for about 1 minute, until fragrant.  Add remaining sauce ingredients and bring to a boil.  Reduce to low and to a simmer for 7-8 minutes.
  • In a small skillet prepared with cooking spray, add onions and spinach heating to medium heat.  Add salt and pepper to the spinach, which will allow it to wilt.  Cook for 4-5 minutes, stirring often until the spinach is done.  Add sliced tomato for the last minute.
  • Cook your chicken tacos in the microwave for 2 minutes.  Move filling to a small bowl, separating out the filling from the tortillas.  Add 1/4 cup of enchilada sauce and veggie mixture to the bowl and stir to combine.
  • Divide mixture amongst the four tortillas.  Roll and place fold down into a baking dish, sprayed with cooking spray.  Top with an additional 1/4 cup of enchilada sauce.
  • Bake 15 minutes at 375 degrees.  Remove from oven and garnish.  Enjoy!