Creamy Chicken Enchiladas with Spinach
- 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.
- 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 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.
- 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.
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.