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Creamy Chicken Enchiladas

Makes: 6 servings
Prep 30 mins Bake 350°F 40 mins Stand 5 mins
Creamy Chicken Enchiladas
Ingredients
  • 8  ounces  skinless, boneless chicken breast halves
  • 2/3  cup  reduced-sodium chicken broth
  • 1/4  teaspoon  ground black pepper
  • 4  cups  torn fresh spinach
  • 2  tablespoons  thinly sliced green onion
  • 1 1/4  cups  light sour cream
  • 2  tablespoons  all-purpose flour
  • 1/2  teaspoon  salt
  • 1/2  teaspoon  ground cumin
  • 1/2  cup  milk
  • 1 4  ounce can  diced green chile peppers, drained
  • 6 7  inches  whole wheat flour tortillas
  • 1/2  cup  shredded Monterey Jack cheese or cheddar cheese (2 ounces)
  •  Snipped fresh cilantro (optional)
  •  Salsa and/or thinly sliced green onion (optional)
Directions

1. Preheat oven to 350 degrees F. In a large skillet combine chicken, broth, and black pepper. Bring to boiling; reduce heat. Simmer, covered, for 12 to 14 minutes or until chicken is no longer pink (170 degrees F); drain. Using two forks, shred chicken into bite-size pieces.

2. Meanwhile, place spinach in a steamer basket. Place basket in a saucepan over 1 inch of boiling water. Steam, covered, for 3 to 5 minutes or until tender. Transfer spinach to a sieve; press out excess liquid with the back of a spoon.

3. For filling, in a large bowl combine shredded chicken, cooked spinach, and the 2 tablespoons green onion. For sauce, in a small bowl combine sour cream, flour, salt, and cumin. Stir in milk and chile peppers. Stir half of the sauce into filling; set the remaining sauce aside.

4. Grease a 2-quart baking dish. Divide filling among tortillas; roll up tortillas. Arrange tortillas, seam sides down, in the prepared baking dish. Top with the remaining sauce.

5. Bake, covered, for 20 minutes. Bake, uncovered, about 20 minutes more or until heated through. Sprinkle with cheese. Let stand for 5 minutes before serving. If desired, garnish with cilantro and serve with salsa and/or additional green onion.

Nutrition Facts (Creamy Chicken Enchiladas)
  • Servings Per Recipe 6,
  • cal. (kcal) 251,
  • Fat, total (g) 9,
  • chol. (mg) 46,
  • sat. fat (g) 4,
  • carb. (g) 23,
  • fiber (g) 1,
  • pro. (g) 18,
  • sodium (mg) 571,
  • Percent Daily Values are based on a 2,000 calorie diet

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