Chicken And Spinach Enchiladas!

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• 1 lb boneless skinless chicken breast
• 1 (10 ounce) package frozen chopped spinach, thawed and well-drained
• 1/2 cup thinly sliced green onion
• 1 (16 ounce) carton light sour cream
• 1/2 cup plain fat-free yogurt
• 4 tablespoons all-purpose flour
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 3/4 cup 1% low-fat milk
• 2 (4 ounce) cans diced green chili peppers, drained
• 10 7-inch flour tortillas
• 1 cup shredded reduced-fat monterey jack and cheddar cheese blend
• 1 can black beans
• 1 jar salsa

Recipe

• 1 in a 3-quart saucepan place chicken in enough water to cover.
• 2 bring to boiling; reduce heat.
• 3 cover and simmer about 15 minutes or until chicken is no longer pink.
• 4 remove chicken from saucepan.
• 5 when cool enough to handle, use a fork to shred chicken into bite-size pieces.
• 6 (you should have about 2-1/2 to 3 cups).
• 7 set aside.
• 8 in a large bowl combine chicken, spinach, and green onions; set aside.
• 9 in a bowl combine sour cream, yogurt, flour, cumin, and salt.
• 10 stir in milk and chili peppers.
• 11 divide sauce in half.
• 12 set one portion aside.
• 13 for filling, combine one portion of the sauce and the chicken-spinach mixture.
• 14 divide the filling among the tortillas.
• 15 roll up tortillas.
• 16 place, seam side down, in an ungreased 9x13 rectangular baking dish.
• 17 (it's ok if you have to cram) spoon reserved portion of sauce over tortillas.
• 18 bake, uncovered, in a 350 º oven about 25 to 30 minutes or until heated through.
• 19 sprinkle with cheese; let stand for 5 minutes.
• 20 heat black beans, and pour a few large spoonfuls of them and desired amount of salsa over each enchilada after putting on plate.