CREAMY CHICKEN ENCHILADAS

CREAMY CHICKEN ENCHILADAS image

Categories Chicken

Number Of Ingredients 14

1 pound skinless, boneless chicken breasts
1 14-ounce can chicken broth
1/2 teaspoon black pepper
8 cups torn fresh spinach or one 10-ounce package frozen chopped spinach, thawed and well drained
1/4 cup thinly sliced green onion
2 8-ounce carton light dairy sour cream 1/2 cup plain low fat yogurt
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground cumin
1 cup milk
2 4-ounce cans diced green chili peppers, drained
12 7-to 8- inch flour tortillas
1 cup shredded cheddar or Monterey Jack cheese (4 ounces) Chopped tomato or salsa (optional)
Thinly sliced green onion (optional)

Steps:

1. In a large skillet place chicken, chicken broth, and 1/2 black pepper. Bring to boiling; reduce heat. Cover and simmer for 12 to 14 minutes or until chicken is no longer pink. Drain well. When cool enough to handle, using 2 forks, pull meat apart into shreds. (You should have about 3 cups). Set aside. 2. If using fresh spinach, place spinach in a steamer basket over boiling water. Reduce heat. Steam, covered, for 3 to 5 minutes or till tender. (Or, cook in a small amount of boiling water, covered, for 3 to 5 minutes or until tender.) Drain well. 3. In a large bowl combine the shredded chicken, cooked fresh spinach or thawed and drained frozen spinach, and the 1/4 cup green onion; set aside. 4. In a bowl whisk together sour cream, yogurt, flour, salt, and cumin until smooth. Stir in milk and chili peppers. Divide sauce in half. Set 1 portion aside. 5. For filling, combine 1 portion of the sauce and the chicken mixture. Divide filling among tortillas. Roll up tortillas. Place, seam side down, in two ungreased 2- quart-rectangular baking dishes. Divide remaining sauce evenly between the two casseroles. 6. Bake, uncovered, in a 350Â° F oven about 25 minutes or until heated through. Sprinkle with remaining cheese; let stand for 5 minutes. Transfer to a serving platter, if desired. 7. To serve, garnish with chopped tomato or salsa and additional green onion, if desired. Makes 12 servings.