Chicken and Spinach Enchiladas!
- Ready In:
- 55mins
- Ingredients:
- 14
- Yields:
-
10 enchiladas
- Serves:
- 5-10
ingredients
- 1 lb boneless skinless chicken breast
- 1 (10 ounce) package frozen chopped spinach, thawed and well-drained
- 1⁄2 cup thinly sliced green onion
- 1 (16 ounce) carton light sour cream
- 1⁄2 cup plain fat-free yogurt
- 4 tablespoons all-purpose flour
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon salt
- 3⁄4 cup 1% low-fat milk
- 2 (4 ounce) cans diced green chili peppers, drained
- 10 7-inch flour tortillas
- 1 cup shredded reduced-fat monterey jack and cheddar cheese blend
- 1 can black beans
- 1 jar salsa
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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Reviews
-
Really good!! Hubby said a MUST to make again. I did make a few changes. I used fresh spinach and wilted it with sauteed onions and fresh garlic, Cajun seasoning and chili power before mixing it with the cooked chicken and 1/2 of the sauce. I put the cheese on the last 5 minutes of baking. Thanks for sharing!!
see 6 more reviews
Tweaks
-
I made this for dinner last night, and while it was very good, there are a couple of changes I will make next time due to personal preference. The general consensus of the family was "too much sauce and too many green chilis". So... next time, I will cut those two ingredients in half. I also used corn tortillas instead of flour (more traditional, I believe). But otherwise, these were very good, and I do so love enchiladas.
RECIPE SUBMITTED BY
ChipotleChick
Glendale, 41
<p>I'm a 35-year-old mother, musician, and amateur chef. I love farmer's markets and fresh vegetables!</p>