Creamy Chicken Enchiladas

Total Time: 1 hr 45 mins Preparation Time: 1 hr Cook Time: 45 mins

Ingredients

• Servings: 12
• 1 lb boneless skinless chicken breast
• 1 (10 ounce) package frozen chopped spinach, thawed and well drained
• 4 green onions, thinly sliced (1/2 cup)
• 2 (8 ounce) cartons light sour cream
• 1/2 cup plain 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 inch) flour tortillas
• 2/3 cup shredded monterey jack cheese or 2/3 cup cheddar cheese
• fresh fresh cilantro stem (optional)
• salsa (optional)
• thinly sliced green onion (optional)

Recipe

• 1 in a large saucepan, place chicken in enough water to cover; bring to boiling; decrease heat.
• 2 cover and simmer for 12-14 minutes or until chicken is no longer pink; drain well.
• 3 when cool enough to handle, use fork to shred chicken into bite-size pieces.
• 4 in a big bowl, combine chicken, spinach, and 1/2 cup green onions; set aside.
• 5 for the sauce, stir together sour cream, yogurt, flour, salt, and cumin; stir in milk and chile peppers; divide sauce in half.
• 6 preheat oven to 350°.
• 7 for filling, combine one portion of the sauce and the chicken-spinach mixture (taste for seasoning and adjust); divide mixture into 12 portions.
• 8 place one portion of filling near the end of a tortilla; roll up into a spiral.
• 9 place filled tortilla, seam side down, in an ungreased 3-quart rectangle baking dish.
• 10 repeat with remaining tortillas and filling.
• 11 spoon remaining sauce over tortillas.
• 12 bake, uncovered, about 40 minutes or until heated through.
• 13 remove from oven; sprinkle with cheese.
• 14 let stand for 5 minutes before serving.
• 15 if desired, garnish with cilantro sprigs and serve with salsa and additional green onions.