Creamy Chicken Enchiladas

Name: Creamy Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 1/2 lb chicken breast, skinless and boneless; 4 cups spinach, torn fresh or 10 ounces frozen spinach, chopped thawed and drained; 1/4 cup scallion, sliced; 8 ounces sour cream; 1/4 cup yogurt, plain fat free; 2 tablespoons flour; 1/4 teaspoon cumin, ground; 1/4 teaspoon salt; 1/2 cup skim milk; 4 ounces green chilies, diced; 6 flour tortillas, 7 inch; 1/3 cup cheddar cheese or 1/3 cup monterey jack cheese

Submitted by w_brock

"I found this in a magazine years ago. It is a very different take on enchiladas, but we love it."

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Ready In:: 45mins
Ingredients:: 12
Serves:: 4

ingredients

¹⁄₂ lb chicken breast, skinless and boneless
4 cups spinach, torn fresh or 10 ounces frozen spinach, chopped thawed and drained
¹⁄₄ cup scallion, sliced
8 ounces sour cream
¹⁄₄ cup yogurt, plain fat free
2 tablespoons flour
¹⁄₄ teaspoon cumin, ground
¹⁄₄ teaspoon salt
¹⁄₂ cup skim milk
4 ounces green chilies, diced
6 flour tortillas, 7 inch
¹⁄₃ cup cheddar cheese or 1/3 cup monterey jack cheese

directions

In sauce pan, boil water covering chicken. Cool. Shred.
If using fresh spinach, steam covered 3-5 minute Drain well.
In a large bowl, combine chicken, spinach and scallions. Set aside.
Combine sour cream, yogurt, flour, cumin and salt. Stir in milk and green chillies. Divide sauce in half. Set one portion aside.
Combine one portion of sauce and the chicken-spinach mixture. Divide the filling among the tortillas. Roll and place seam side down in an ungreased 2 qt baking dish.
Before baking, spoon other half of sauce over tortillas. Bake, uncovered at 350 for 25 minutes Sprinkle with cheese, let stand for 5 minutes Serve.