Chicken and Spinach Enchiladas!

Recipe by ChipotleChick
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 55mins
SERVES: 5-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a 3-quart saucepan place chicken in enough water to cover.
  • Bring to boiling; 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 2-1/2 to 3 cups).
  • Set aside.
  • 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 peppers.
  • Divide sauce in half.
  • Set one portion aside.
  • For filling, combine one portion of the sauce and the chicken-spinach mixture.
  • Divide the filling among the tortillas.
  • Roll up tortillas.
  • Place, seam side down, in an ungreased 9x13 rectangular baking dish.
  • (It's ok if you have to cram) Spoon reserved portion of sauce over tortillas.
  • Bake, uncovered, in a 350 º oven about 25 to 30 minutes or until heated through.
  • Sprinkle with cheese; let stand for 5 minutes.
  • Heat black beans, and pour a few large spoonfuls of them and desired amount of salsa over each enchilada after putting on plate.
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