Creamy Chicken Enchiladas
Recipe from Family Circle

If people ask you for the recipe, don't be surprised. This perfect party dish features spinach and chicken dressed up with a luscious sour cream and yogurt sauce.

Creamy Chicken Enchiladas

by 54  people

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  • 1   pound 
    ground chicken
  • 1  10  ounce package 
    frozen chopped spinach, thawed and well drained
  • 1/2  cup 
    thinly sliced green onions
  • 2  8  ounce carton 
    light dairy sour cream
  • 1/2  cup 
    plain yogurt
  • 1/4  cup 
    all-purpose flour
  • 1/2  teaspoon 
  • 1/2  teaspoon 
    ground cumin
  • 1   cup 
  • 2  4  ounce can 
    diced green chile peppers, drained
  • 12   
    flour tortillas
  • 2/3  cup 
    shredded Monterey Jack or cheddar cheese
    Snipped fresh cilantro (optional)
    Salsa and/or thinly sliced green onions (optional)
Coat a large skillet with nonstick cooking spray. Add chicken and cook over medium-high heat until no longer pink, about 6 minutes
Stir in spinach, and the 1/2 cup green onions; remove heat and set aside. For sauce, stir together sour cream, yogurt, flour, salt, and cumin. Stir in milk and chile peppers. Divide sauce in half.
Preheat oven to 350 degrees F. For filling, combine one portion of the sauce and the chicken-spinach mixture; divide mixture into 12 portions. Place one portion of the filling near one end of a tortilla; roll up into a spiral. Place filled tortilla, seam side down, in an ungreased 3-quart rectangular baking dish. Repeat with the remaining tortillas and the remaining filling.
Spoon the remaining sauce over tortillas. Bake, uncovered, about 40 minutes or until heated through. Remove from oven; sprinkle with cheese. Let stand for 5 minutes before serving. If desired, serve with salsa and/or additional green onions.
Nutrition information
Per Serving: cal. (kcal) 247, Fat, total (g) 9, chol. (mg) 44, sat. fat (g) 4, carb. (g) 23, fiber (g) 1, pro. (g) 18, sodium (mg) 395, Percent Daily Values are based on a 2,000 calorie diet
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