Creamy Chicken and Spinach Enchiladas

  • Currently 4/5
By using nonfat sour cream and yogurt, this recipe greatly reduces the amount of fat in the dish. You could also make this vegetarian by omitting the chicken and adding more spinach.
1 1/2 cups cooked chicken breast, shredded into bite-sized pieces
4 cups torn fresh spinach leaves
2 green onions, thinly sliced
1 (8 oz) carton nonfat sour cream
1/4 cup plain, nonfat yogurt
2 Tbsp whold grain flour
1/4 tsp ground cumin
1/4 tsp salt
1/2 cup 1% milk
1 jalapeno pepper, seeded and minced
6 (6-8 in diameter) whole wheat tortillas
1 1/2 cups low fat shredded cheddar cheese
1. In a medium sized saucepan, cook fresh spinach with a small amount of water, covered, for 5 minutes on medium-high heat.
2. In a large bowl, combine cooked chicken, spinach and green onions. Mix well and set aside.
3. Make the sauce: In a medium sized bowl, combine sour cream, yogurt, flour, cumin and salt. Add milk and jalapeno pepper and mix well.
4. Pour half the sauce into the chicken and spinach mixture and mix well. Divide the filling among the tortillas. Fold opposite ends of a tortilla up about 1 inch over filling then fold the left and right sides over the folded end, overlapping.
5. Place filled tortillas, seam sides down on an (ungreased) rectangular baking dish.
6. Spoon remaining sauce over the tortillas and bake, uncovered, in a 350-degree F oven for about 20 minutes or until heated through.
7. Sprinkle with cheddar cheese and let stand for 5 minutes. Top with salsa and chopped green onions as desired and serve.
Yield: 6 servings

Calories: 351.5
Total fat: 9.8g
Fiber: 5g
Sodium: 660.5mg
Cuisine   MexicanDish   Main Dish

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