Creamy Chicken Enchiladas

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 8
• 2 chicken breasts
• 10 ounces torn spinach
• 1/4 cup red onion, diced
• 1 1/2 cups light sour cream
• 3 tablespoons flour
• 1/2 tablespoon ground cumin
• 1/2 teaspoon salt
• 1/4 cup nonfat milk
• 4 ounces diced green chili peppers
• 8 (7 inch) flour tortillas
• 1/2 cup shredded cheddar cheese or 1/2 cup monterey jack cheese, reduced fat works too

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 12 minutes or until chicken is no longer pink.
• 4 remove chicken from saucepan.
• 5 break apart into pieces.
• 6 place in food processor.
• 7 place spinach in 1 cup boiling water.
• 8 cook for 4 minutes.
• 9 then drain well.
• 10 in food processor, place spinach, chicken and onion and pulse a couple times to blend.
• 11 in a bowl combine sour cream, flour, cumin, and salt.
• 12 stir in milk and chili peppers.
• 13 divide sauce in half.
• 14 set one portion aside.
• 15 for filling, combine one portion of the sauce and place in processor with the chicken-spinach mixture, pulse.
• 16 divide the filling among the tortillas.
• 17 roll up tortillas.
• 18 place, seam side down, in lightly-greased 9 x 13 baking dish.
• 19 spoon reserved portion of sauce over tortillas.
• 20 bake, uncovered, in a 350f oven about 20 minutes or until heated through.
• 21 sprinkle with cheese; let stand for 5 minutes.
• 22 transfer to a serving platter.
• 23 to serve, if desired, garnish with chopped tomato, cilantro or salsa and additional green onion.
• 24 makes 8 enchiladas.
• 25 serve with rice.