GLUTEN-FREE MAKEOVER: Chef Meg's Creamy Green Enchiladas (by SP_STEPF)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
12 ounces chicken breasts, cooked and diced1 tablespoon heart-healthy margarine1 medium onion, about 1/2 cup, chopped2 cups baby portabella mushrooms, sliced1 jalapeno, seeded and minced10 ounces (1 pound bag) baby spinach1 teaspoon cumin seeds or 1/2 teaspoon ground cumin1/4 teaspoon chili powder1/4 cup reduced-fat sour cream2 tablespoons skim milk8 (6 inch) corn tortillas1/4 cup Monterey Jack, shredded1 can green chilies, chopped and drained
Preheat oven to 350 degrees Fahrenheit.
In a large saute pan, heat the butter until it starts foaming. Add the onion and cook for 2 minutes, then add the mushrooms and cook another three minutes. Add the jalapeno and spices to the pan, stir to combine, then add the spinach and cook just until wilted.
Combine the milk with sour cream in a small bowl. Pour 2 tablespoons of the mixture over the sauteed vegetables and stir to combine. Add chicken to the pan, remove from heat.
Spray a 8 X 10 inch baking dish with cooking spray. Run tortillas under cool water briefly to soften them, them place each one a cutting board and fill with 3/4 cup of filling. Fold over the bottom, then the top, followed by the two sides. Place each enchilada fold side down in the baking dish. Cover with the remaining sauce, cheese, and green chilies. Bake for 15 minutes, until the cheese is melted and the sauce is bubbly.
Remove from oven and cool slightly before serving.
Makes 8 enchiladas, two per serving.
In a large saute pan, heat the butter until it starts foaming. Add the onion and cook for 2 minutes, then add the mushrooms and cook another three minutes. Add the jalapeno and spices to the pan, stir to combine, then add the spinach and cook just until wilted.
Combine the milk with sour cream in a small bowl. Pour 2 tablespoons of the mixture over the sauteed vegetables and stir to combine. Add chicken to the pan, remove from heat.
Spray a 8 X 10 inch baking dish with cooking spray. Run tortillas under cool water briefly to soften them, them place each one a cutting board and fill with 3/4 cup of filling. Fold over the bottom, then the top, followed by the two sides. Place each enchilada fold side down in the baking dish. Cover with the remaining sauce, cheese, and green chilies. Bake for 15 minutes, until the cheese is melted and the sauce is bubbly.
Remove from oven and cool slightly before serving.
Makes 8 enchiladas, two per serving.
Nutritional Info Amount Per Serving
- Calories: 319.1
- Total Fat: 9.9 g
- Cholesterol: 65.6 mg
- Sodium: 260.5 mg
- Total Carbs: 30.7 g
- Dietary Fiber: 5.5 g
- Protein: 28.1 g
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