Recipes and Cooking Creamy Chicken Enchiladas with Spinach 4.5 (4) Add your rating & review Flag this recipe as a crowd-pleasing choice for potlucks and casual parties. Chicken and spinach create the tasty filling and sour cream makes up the sauce for this Mexican recipe favorite. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on February 1, 2013 Print Rate It Share Share Tweet Pin Email Prep Time: 55 mins Bake Time: 40 mins Stand Time: 5 mins Total Time: 1 hrs 40 mins Servings: 12 Jump to Nutrition Facts Ingredients 1 pound skinless, boneless chicken breast halves 1 10 ounce package frozen chopped spinach, thawed and well drained ½ cup thinly sliced green onions (4) 2 8 ounce cartons light sour cream ½ cup plain yogurt ¼ cup all-purpose flour ½ teaspoon salt ½ teaspoon ground cumin 1 cup milk 2 4 ounce cans diced green chile peppers, drained 12 7 inch flour tortillas ⅔ cup shredded Monterey Jack or cheddar cheese Fresh cilantro sprigs (optional) Salsa and/or thinly sliced green onions (optional) Directions 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 (170°F); drain. Using two forks, pull chicken apart into bite-size shreds. In a large bowl combine shredded chicken, spinach, and 1/2 cup green onions; set aside. For sauce, in a medium bowl stir together sour cream, yogurt, flour, salt, and cumin. Stir in milk and chile peppers. Divide sauce in half. Preheat oven to 350°F. For filling, combine chicken-spinach mixture and one portion of the sauce; divide mixture into 12 portions. Place one portion of the filling near one edge of a tortilla; roll up tortilla. Place filled tortilla, seam side down, in an ungreased 3-quart rectangular baking dish. Repeat with the remaining tortillas and the remaining filling. Spoon the remaining sauce over tortilla rolls. Sprinkle with cheese. Bake, uncovered, about 40 minutes or until heated through and cheese is lightly browned. Let stand for 5 minutes before serving. If desired, garnish with cilantro and serve with salsa and/or additional green onions. Blaine Moats Tips Prepare as directed through Step 3. Cover baking dish with plastic wrap and chill for 2 to 24 hours. Cover and chill the remaining sauce in a separate container. To serve, preheat oven to 350°F. Remove plastic wrap; spoon the remaining sauce over tortilla rolls. Cover with foil. Bake for 65 to 70 minutes or until heated through. Continue as directed. Rate it Print Nutrition Facts (per serving) 247 Calories 9g Fat 23g Carbs 18g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 247 % Daily Value * Total Fat 9g 12% Saturated Fat 4g 20% Cholesterol 44mg 15% Sodium 395mg 17% Total Carbohydrate 23g 8% Protein 18g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.