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“I found this in a magazine years ago. It is a very different take on enchiladas, but we love it.”
READY IN:
45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In sauce pan, boil water covering chicken. Cool. Shred.
  2. If using fresh spinach, steam covered 3-5 minute Drain well.
  3. In a large bowl, combine chicken, spinach and scallions. Set aside.
  4. Combine sour cream, yogurt, flour, cumin and salt. Stir in milk and green chillies. Divide sauce in half. Set one portion aside.
  5. 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.
  6. 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.

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