Creamy Chicken Enchiladas with Spinach

(4)

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.

Prep Time:
55 mins
Bake Time:
40 mins
Stand Time:
5 mins
Total Time:
1 hrs 40 mins
Servings:
12

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

  • cup shredded Monterey Jack or cheddar cheese

  • Fresh cilantro sprigs (optional)

  • Salsa and/or thinly sliced green onions (optional)

Directions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

    Creamy Chicken Enchiladas
    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.

Nutrition Facts (per serving)

247 Calories
9g Fat
23g Carbs
18g Protein
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.

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