Creamy Chicken Enchiladas with Spinach

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.

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Creamy Chicken Enchiladas with Spinach

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  • Makes: 12 servings
  • Prep: 55 mins
  • Bake: 40 mins 350°F
  • Stand: 5 mins

Creamy Chicken Enchiladas with Spinach

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 degrees 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 degrees 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.

From the Test Kitchen

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 degrees 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.

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Nutrition Facts (Creamy Chicken Enchiladas with Spinach)

  • Per serving:
  • 247 kcal ,
  • 9 g fat
  • (4 g sat. fat ,
  • 44 mg chol. ,
  • 395 mg sodium ,
  • 23 g carb. ,
  • 1 g fiber ,
  • 18 g pro.
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