Creamy Chicken Enchiladas #2

By carvalhohm

If people ask you for the recipe, don't be surprised. This perfect party dish features spinach and chicken dressed up with a luscious sour cream and yogurt sauce.

Ingredients

• 1 pound ground chicken
• 1 10-ounce package frozen chopped spinach, thawed and well drained
• 1/2 cup thinly sliced green onions
• 2 8-ounce cartons light dairy sour cream
• 1/2 cup plain yogurt
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1 cup milk
• 2 4-ounce cans diced green chile peppers, drained
• 12 7-inch flour tortillas
• 2/3 cup shredded Monterey Jack or cheddar cheese
• Snipped fresh cilantro (optional)
• Salsa and/or thinly sliced green onions (optional)

Details

Servings 1
Preparation time 40mins
Cooking time 97mins
Adapted from recipe.com

Preparation

Step 1

1.Coat large skillet with nonstick cooking spray. Add chicken and cook over medium-high heat until no longer pink, about 6 minutes

2.Stir in spinach, and 1/2 cup green onions; remove heat and set aside. For sauce, stir together sour cream, yogurt, flour, salt, and cumin. Stir in milk and chile peppers. Divide sauce in half.

3.Preheat oven to 350 degrees. For filling, combine one portion of sauce and chicken-spinach mixture; divide mixture into 12 portions. Place one portion of filling near one end of tortilla; roll up into spiral. Place filled tortilla, seam side down, in ungreased 3-quart rectangular baking dish. Repeat with remaining tortillas and remaining filling.

4.Spoon remaining sauce over tortillas. Bake, uncovered, about 40 minutes or until heated through. Remove from oven; sprinkle with cheese. Let stand for 5 minutes before serving. If desired, serve with salsa and/or additional green onions.