Creamy Chicken Enchiladas

By tschnet1

Ingredients

• 1 lb ground chicken
• 1 - 10 oz package frozen chopped spinach, thawed and well drained
• 1/2 cup thinly sliced green onions
• 2 - 8 oz carton light dairy sour cream
• 1/2 cup plain yogurt
• 1/4 cup all-purpose flour
• 1/2 tsp salt
• 1/2 tsp ground cumin
• 1 cup milk
• 2 - 4 oz can diced green chilepeppers, drained
• 12 flour tortillas
• 2/3 cup shredded Monterey Jack or cheddar cheese
• Snipped fresh cilantro (optional)
• Salsa and/or thinly sliced green onions (optional)

Details

Preparation time 40mins
Cooking time 90mins
Adapted from facebook.com

Preparation

Step 1

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

Stir in spinach, and the 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.

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

Spoon the 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.