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Creamy Chicken Enchiladas Recipe
|Skinless boneless chicken breast halves||1 Pound|
|Torn spinach/1 package, 10 ounce, frozen chopped spinach, thawed and well drained||8 Cup (128 tbs)|
|Thinly sliced green onions||1⁄2 Cup (8 tbs)|
|Light dairy sour cream||16 Ounce (2 Cartons, 8 Ounce Each)|
|Plain fat free yogurt||1⁄2 Cup (8 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Ground cumin||1⁄2 Teaspoon|
|Fat free milk||1 Cup (16 tbs)|
|Canned diced green chili peppers||8 Ounce, drained (2 Cans, 4 Ounce Each)|
|Flour tortillas||12 (7 Inch)|
|Reduced fat cheddar cheese/Monterey jack cheese||8 Ounce, shredded (2/3 Cup)|
Serving size: Complete recipe
Calories 3340 Calories from Fat 1252
% Daily Value*
Total Fat 140 g215%
Saturated Fat 67.7 g338.5%
Trans Fat 0.1 g
Cholesterol 555.8 mg
Sodium 7119 mg296.6%
Total Carbohydrates 289 g96.3%
Dietary Fiber 20.8 g83.2%
Sugars 34 g
Protein 237 g474.5%
Vitamin A 570.5% Vitamin C 296.5%
Calcium 362.4% Iron 144.5%
*Based on a 2000 Calorie diet
Bring to boiling; reduce heat.
Simmer, covered, for 12 to 14 minutes or until chicken is no longer pink (170Â°F).
Remove from saucepan.
When cool enough to handle, shred chicken with a fork into bite-size pieces.
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.
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 350Â° 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.