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Creamy Chicken Enchiladas

Diabetic.Foodie's picture
Ingredients
  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
  Salt 1⁄4 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)
Directions

In a large saucepan combine chicken and enough water to cover.
Bring to boiling; reduce heat.
Simmer, covered, for 12 to 14 minutes or until chicken is no longer pink (170°F).
Remove from saucepan.
When cool enough to handle, shred chicken with a fork into bite-size pieces.
Set aside.
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.
Drain well.
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 350° 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.

Recipe Summary

Course: 
Main Dish
Method: 
Baked
Ingredient: 
Chicken

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