Recipes Discovered

Creamy Chicken Enchiladas Recipe

While browsing though an issue of the Publix Greenwise magazine, I saw a recipe for creamy chicken enchiladas. It sounded good and I had all the ingredients on hand, so I made them for dinner tonight.

The recipe looks complicated because there are a lot of steps, but it really is quite simple, especially since I had leftover chicken, so I got to skip the first step. I added some chili powder, cumin, and black pepper to the chicken to give it some flavor. I also used frozen spinach, so I just had to thaw that out and drain it. I shredded the chicken and mixed it with the spinach. For the sauce, I mixed yogurt, milk, green chilis, flour, cumin and salt together and added about a cup of that to the chicken and spinach. I spread a little of the sauce on the bottom of a greased baking dish, and then divided the chicken mixture among the tortillas, rolled them up and placed them seem side down in the dish. I poured the rest of the sauce on top, covered the dish with foil, and placed it in 350 degree oven for about 20 minutes. I uncovered them at that point, sprinkled the cheese on top (I like baked cheese), and baked them about another 10 minutes, just until the cheese looked good.

They turned out really well. They had a great spicy but not too hot flavor. The spinach and the chicken went well together and the sauce made them very rich tasting and creamy. I didn’t know Mexican food could taste so good and still be healthy.