Creamy Chicken Enchiladas
Prepare this family-favorite, make-ahead chicken casserole recipe the day before serving, if you like. Before baking, spoon on the sour cream sauce, bake, then serve.
Prep Time:
40 mins
Total Time:
1 hr 10 mins
Servings:
Makes 6 enchiladas.
Ingredients
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1/2 pound skinless, boneless chicken breasts
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4 cups torn fresh spinach or 1/2 of one 10-ounce package frozen chopped spinach, thawed and well-drained
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1 8-ounce carton light dairy sour cream
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1/4 cup plain fat-free yogurt
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2 tablespoons all-purpose flour
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1/4 teaspoon ground cumin
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1/4 teaspoon salt
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1/2 cup fat-free milk
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1 4-ounce can diced green chili peppers, drained
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6 7-inch flour tortillas
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1/3 cup shredded reduced-fat cheddar or Monterey Jack cheese (1-1/2 ounces)
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Chopped tomato or salsa (optional)
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Thinly sliced green onions (optional)
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1/4 cup thinly sliced green onions
Directions
1.
In a 3-quart saucepan place chicken in enough water to cover. Bring to boiling; reduce heat. Cover and simmer about 15 minutes or until chicken is no longer pink. Remove chicken from saucepan. When cool enough to handle, use a fork to shred chicken into bite-size pieces. (You should have about 1-1/2 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 until tender. (Or, cook in a small amount of boiling water, covered, for 3 to 5 minutes.) Drain well.
3.
In a large bowl combine chicken, spinach, and green onions; set aside. In a bowl combine sour cream, yogurt, flour, cumin, and salt. Stir in milk and chili peppers. Divide sauce in half. Set one portion aside.
4.
For filling, combine one portion of the sauce and the chicken-spinach mixture. Divide the filling among the tortillas. Roll up tortillas. Place, seam side down, in an ungreased 2-quart rectangular baking dish.
5.
Spoon reserved portion of sauce over tortillas. Bake, uncovered, in a 350 degree F oven about 25 minutes or until heated through. Sprinkle with cheese; let stand for 5 minutes. Transfer to a serving platter. To serve, if desired, garnish with chopped tomato or salsa and additional green onion. Makes 6 enchiladas.
Make-Ahead Tip
After filling the tortillas and placing in the baking dish, cover baking dish and chill for up to 24 hours. Store the reserved sauce separately in a covered container and chill. To serve, bake uncovered as above except add 10 to 15 minutes to cooking time or until heated through.
Nutrition information
Calories 428, Total Fat 16 g, Saturated Fat 7 g, Cholesterol 58 mg, Sodium 640 mg, Carbohydrate 45 g, Fiber 0 g, Protein 24 g. Daily Values: Vitamin A 15%, Vitamin C 31%, Calcium 22%, Iron 14%.
Percent Daily Values are based on a 2,000 calorie diet
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"Healthified" Creamy Chicken Enchiladas
Reduced-fat ingredients helped cut the fat, while green chiles boost the Tex-Mex flavor. It has 61% less sat fat, 50% less fat, and 25% more calcium than the original recipe.
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