Creamy Chicken Enchiladas

Total Time: 1 hr 25 mins Preparation Time: 45 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 8 ounces boneless skinless chicken breasts
• 2/3 cup reduced-sodium chicken broth
• 1/4 teaspoon ground black pepper
• 4 cups fresh spinach, torn (or half of a 10-oz pkg frozen chopped spinach, thawed and well drained)
• 12 ounces low-fat plain yogurt
• 2 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/2 cup nonfat milk
• 4 ounces chopped green chili peppers, drained
• nonstick cooking spray
• 6 flour tortillas (7-inch)
• 1/2 cup shredded reduced-fat cheddar cheese or 1/2 cup monterey jack cheese
• purchased salsa (optional) or chopped tomato (optional)
• snipped fresh cilantro (optional) or thinly sliced green onion (optional)

Recipe

• 1 one: in a large skillet combine chicken, chicken broth, and black pepper. bring to a boil; reduce heat. cover and simmer for 12-14 minutes or until chicken is no longer pink. drain well; cool slightly. when cool enough to handle, use two forks to shred chicken into bite-size pieces. (you should have about 1-1/2 cups shredded chicken). set aside.
• 2 two: if using fresh spinach, place spinach in a steamer basket over boiling water. reduce heat. cover and steam for 3 to 5 minutes or until tender. (or, in a covered medium saucepan, cook fresh spinach in a small amount of boiling water for 3 to 5 minutes.) drain well.
• 3 three: for filling, in a large bowl combine shredded chicken and spinach; set aside. for sauce, in a medium bowl combine yogurt, flour, salt and cumin. stir in milk and chili peppers. stir half (about 1 cup) of the sauce into the chicken mixture; set remaining sauce aside.
• 4 four: coat a 2-quart square baking dish with nonstick cooking spray. divide the filling among the tortillas. roll up tortillas. place tortillas, seam side down, in prepared dish. spoon remaining sauce atop tortillas.
• 5 five: cover and bake in a 350°f oven for 20 minutes. uncover and bake about 20 minutes more or until heated through (165°f). sprinkle with cheese; let stand 5 minutes. if desired, garnish with salsa or chopped tomato and cilantro or green onions.