Creamy Chicken Enchiladas

May 28, 2007 at 2:55 pm · Filed under Chicken and Turkey, Mexican

View my experience with this recipe.

Ingredients:

  • 8 ounces boneless skinless chicken breast
  • 2/3 cup reduced sodium chicken broth
  • 1/4 teaspoon black pepper
  • 4 cups fresh spinach or 5 ounces frozen chopped spinach, thawed and well drained
  • 12 ounces low-fat plain yogurt
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon cumin
  • 1/2 cup milk
  • 4 ounces chopped green chile peppers, rained
  • 6 7-inch flour tortillas
  • 1/2 cup shredded reduced fat cheddar or Monterey Jack cheese
  • Optional garnishes: salsa, chopped tomatoes, green onions, or cilantro

Directions:

In a large skillet, combine chicken, chicken broth, and black better. Bring to a boil, then reduce the heat. Cover and simmer for 12 to 14 minutes or until chicken is no longer pink. Drain well. When the chicken to cool enough to handle, use two forks and shred into bite size pieces. There should be about 1 1/2 cups of shredded chicken. Set aside.

If using fresh spinach, place in a steamer basket over boiling water. Reduce heat, cover and steam for 3 to 5 minutes or until tender. Alternatively, place fresh spinach in a medium saucepan with a small amount of water and cook for 3 to 5 minutes. Drain well.

Preheat over to 350 degrees.

In a large bowl, combine shredded chicken and spinach. In a medium bowl, combine yogurt, flour, salt and cumin. Stir in the milk and chile peppers. Stir half (about 1 cup) of the sauce into the chicken/spinach mixture. Set remaining sauce aside.

Coat a 2 quart square baking dish with nonstick cooking spray. Divide the filling among the tortillas. Roll up tortillas and place, seam side down, in the prepared baking dish. Spoon remaining sauce on top of the tortillas.

Cover and bake for 20 minutes. Uncover and bake another 20 minutes or until heated through. Sprinkle with cheese and let stand for 5 minutes until cheese melts. If desired, garnish with salsa, tomatoes, onions, or cilantro.

Serves 6.

Nutrition:

Calorie 224 g, Fat 6 g, Saturated fat 3 g, Cholesterol 32 mg, Sodium 582 mg, Carbs 23 g, Fiber 1 g, Protein 19 g

Substitutions:

I boiled the chicken in water instead of chicken broth. When I shredded the chicken, I added about a teaspoon each chili powder and cumin and another sprinkling of black pepper. Since everything is already cooked, I’m not sure why the recipes calls for baking the dish for 40 minutes. I baked them covered about 15 minutes, and then removed the cover, sprinkled with the cheese and baked about another 10 minutes. They were definitely heated through by that time.

Recipe courtesy of Publix Greenwise Markets

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