Creamy Chicken Enchiladas
1/2 pound skinless, boneless chicken breasts
1/2 of one 10-ounce package frozen chopped spinach,
thawed and well-drained
1 8-ounce carton light dairy sour cream
1/4 cup plain fat-free yogurt
2 tablespoons all-purpose flour
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/2 cup fat-free milk
1 4-ounce can diced green chili peppers, drained
6 7-inch flour tortillas
1/3 cup shredded reduced-fat cheddar or Monterey Jack cheese
Chopped tomato or salsa (optional)
Thinly sliced green onions (optional)
1/4 cup thinly sliced green onions
1. In a 3-quart saucepan place chicken in enough water to cover. Bring to boiling; reduce
heat. Cover and simmer about 15 minutes or until chicken is no longer pink. Remove
chicken from saucepan. When cool enough to handle, use a fork to shred chicken into
bite-size pieces. (You should have about 1-1/2 cups.) Set aside.
2. If using fresh spinach, place spinach in a steamer basket over boiling water. Reduce
heat. Steam, covered, for 3 to 5 minutes or until tender. (Or, cook in a small amount of
boiling water, covered, for 3 to 5 minutes.) Drain well.
3. In a large bowl combine chicken, spinach, and green onions; set aside. In a bowl
combine sour cream, yogurt, flour, cumin, and salt. Stir in milk and chili peppers. Divide
sauce in half. Set one portion aside.
4. For filling, combine one portion of the sauce and the chicken-spinach mixture. Divide
the filling among the tortillas. Roll up tortillas. Place, seam side down, in an ungreased
2-quart rectangular baking dish.
5. Spoon reserved portion of sauce over tortillas. Bake, uncovered, in a 350 degree F oven
about 25 minutes or until heated through. Sprinkle with cheese; let stand for 5 minutes.
Transfer to a serving platter. To serve, if desired, garnish with chopped tomato or salsa
and additional green onion.
Makes 6 enchiladas.
Nutritional Information (Per Serving)
Calories: 428; Protein: 24 g; Sodium: 640 mg; Fat: 16 g; Carbs: 45 g
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