Creamy Chicken Enchiladas
|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|
|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)|
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 (170Â°F).
Remove from saucepan.
When cool enough to handle, shred chicken with a fork into bite-size pieces.
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.
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 350Â° 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.