Creamy Chicken Enchiladas Recipe
Ingredients
| Boneless chicken breast | 1 pound | |
| 8 cups torn spinach or one 10-ounce package frozen chopped spinach, thawed and well drained | ||
| Green onions | 1/2 Cup (16 tbs), thinly sliced | |
| 2 8-ounce cartons light dairy sour cream | ||
| 1/2 cup plain fat-free yogurt | ||
| All purpose flour | 1/4 Cup (16 tbs) | |
| Ground cumin | 1/2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| 1 cup fat-free milk | ||
| 2 4-ounce cans diced green chile peppers, drained | ||
| Flour tortillas | 12 7 inch | |
| Monterey jack cheese | 2/3 Cup (16 tbs) | |
Directions
In a large saucepan combine chicken and enough water to cover.
Bring to boiling; reduce heat.
Simmer, covered, for 12 to 14 minutes or until chicken is no longer pink (170°F).
Remove from saucepan.
When cool enough to handle, shred chicken with a fork into bite-size pieces.
Set aside.
If using fresh spinach, place in a steamer basket over boiling water; reduce heat.
Cover and steam for 3 to 5 minutes or until tender.
Drain well.
In a large bowl combine shredded chicken, spinach, and green onions; set aside.
For sauce, in a medium bowl combine sour cream, yogurt, flour, cumin, and salt.
Stir in milk and chile peppers.
For filling, pour half of the sauce over chicken mixture; stir to combine.
Divide filling among tortillas; roll up tortillas.
Place, seam sides down, in a 2-quart rectangular baking dish.
Spoon remaining sauce over tortillas.
Bake in a 350° oven about 40 minutes or until heated through.
Sprinkle with cheese; let stand 5 minutes.
Transfer to a serving platter.
If desired, garnish with tomato and additional sliced green onions.
Bring to boiling; reduce heat.
Simmer, covered, for 12 to 14 minutes or until chicken is no longer pink (170°F).
Remove from saucepan.
When cool enough to handle, shred chicken with a fork into bite-size pieces.
Set aside.
If using fresh spinach, place in a steamer basket over boiling water; reduce heat.
Cover and steam for 3 to 5 minutes or until tender.
Drain well.
In a large bowl combine shredded chicken, spinach, and green onions; set aside.
For sauce, in a medium bowl combine sour cream, yogurt, flour, cumin, and salt.
Stir in milk and chile peppers.
For filling, pour half of the sauce over chicken mixture; stir to combine.
Divide filling among tortillas; roll up tortillas.
Place, seam sides down, in a 2-quart rectangular baking dish.
Spoon remaining sauce over tortillas.
Bake in a 350° oven about 40 minutes or until heated through.
Sprinkle with cheese; let stand 5 minutes.
Transfer to a serving platter.
If desired, garnish with tomato and additional sliced green onions.
Chef
