Creamy Chicken Enchilades

By merlin

All Recipes

Ingredients

• 1/2 pound skinless, boneless chicken breasts
• 4 cups torn fresh spinach or 1/2 one on 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 tbsp all-purpose flour
• 1/4 tsp ground cumin
• 1/4 tsp salt
• 1/2 cupfat-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 cheede (1 1/2-ounces)
• Chopped tomato or salsa (optional)
• Thinly sliced green onions (otional)
• 1/4 cup thinly sliced green onions

Preparation

Step 1

1. In a 3-quart saucepan place chicken in enough water to cover. Bring to boil; 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 pepers. Divide sauce in half. Set one portion aside.

4. For filling, combine one portion of the sauce and the chickenn-spinach mixture. Divide the filling amoung 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 for 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.

Yields: 6 enchiladas

MAKE-AHEAD TIP: After filling the tortillas and placing in the baking dish, cover baking dish and chill for up to 24 hours. Store the reserved sauce separately in a covered container and chill. To serve, bake uncovered as above except add 10 to 15 minutes to cooking time or until heated through.