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Creamy Chicken Enchiladas
Creamy Chicken Enchiladas

Category: Main Dish | Serves: 6

(57 ratings)

Nutrition Information:
Calories: 248
Protein: 20 g
Carbs: 28 g
Fat: 6 g
Saturated Fat: 2 g
Sodium: 384 mg
Fiber: 2 g

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These enchiladas are filled with a creamy, zesty mixture of chicken, green onions and spinach.
1 1/2 cups cooked chicken breast, shredded into bite-sized pieces
4 cups torn fresh spinach leaves or 1 10-oz. package frozen chopped spinach, thawed and drained
2 green onions, thinly sliced
1 8-oz. carton of nonfat sour cream
1/4 cup plain, nonfat yogurt
2 tablespoons all-purpose flour
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/2 cup 1% milk
1 jalapeño pepper, seeded and minced
6 flour tortillas, 6-8 inches in diameter
1/3 cup shredded cheddar cheese
1 In a medium sized saucepan, cook fresh spinach with a small amount of water, covered, for 5 minutes on medium-high heat. If using frozen spinach, do not cook it. Drain well.
2 In a large bowl, combine cooked chicken, spinach and green onions. Mix well and set aside.
3 Make the sauce: In a medium sized bowl, combine sour cream, yogurt, flour, cumin and salt. Add milk and jalapeño pepper and mix well.
4 Pour half the sauce into the chicken and spinach mixture and mix well. Divide the filling among the tortillas.
5 Fold opposite ends of a tortilla up about 1 inch over filling then fold the left and right sides over the folded end, overlapping.
6 Place filled tortillas, seam sides down on an ungreased rectangular baking dish.
7 Spoon remaining sauce over the tortillas and bake, uncovered, in a 350 degree oven for about 20 minutes or until heated through.
8 Sprinkle with cheddar cheese and let stand for 5 minutes. Top with salsa and chopped green onions as desired and serve. Serving Size: 1 enchilada.

Ratings & Reviews
(57 ratings)
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Needs flavor. I added green chilis rather than jalapenos. I added salsa to the sauce and extra seasonings. Still a ...
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