Creamy Chicken Enchiladas

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Nutritional Info
  • Amount Per Serving
  • Calories: 351.3
  • Total Fat: 9.8 g
  • Cholesterol: 85.6 mg
  • Sodium: 660.5 mg
  • Total Carbs: 30.4 g
  • Dietary Fiber: 5.0 g
  • Protein: 36.2 g

View full nutritional breakdown of Creamy Chicken Enchiladas calories by ingredient
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Introduction

By using nonfat sour cream and yogurt, this recipe greatly reduces the amount of fat in the dish. By using nonfat sour cream and yogurt, this recipe greatly reduces the amount of fat in the dish.

Ingredients

    • 1 1/2 cups cooked chicken breast, shredded into bite-sized pieces
    • 4 cups torn fresh spinach leaves
    • 2 green onions, thinly sliced
    • 1 8 oz. carton of nonfat sour cream
    • 1/4 cup plain, nonfat yogurt
    • 2 tablespoons whole grain flour
    • 1/4 teaspoon ground cumin
    • 1/4 teaspoon salt
    • 1/2 cup 1% milk
    • 1 jalapeño pepper, seeded and minced
    • 6 whole wheat tortillas, 6-8 inces in diameter
    • 1/2 low fat shredded cheddar cheese

Directions

1. In a medium sized saucepan, cook fresh spinach with a small amount of water, covered, for 5 minutes on medium-high heat.



2. In a large bowl, combine cooked chicken, spinach and green onions. Mix well and set aside.



3. Make the sauce: In a medium sized bowl, combine sour cream, yogurt, flour, cumin and salt. Add milk and jalapeño pepper and mix well.



4. Pour half the sauce into the chicken and spinach mixture and mix well. Divide the filling among the tortillas. Fold opposite ends of a tortilla up about 1 inch over filling then fold the left and right sides over the folded end, overlapping.



5. Place filled tortillas, seam sides down on an ungreased rectangular baking dish.



6. Spoon remaining sauce over the tortillas and bake, uncovered, in a 350° F oven for about 20 minutes or until heated through.



7. Sprinkle with cheddar cheese and let stand for 5 minutes.



8. Top with salsa and chopped green onions as desired and serve.



Serves 6.



Reprinted with permission by Public Health – Seattle & King County





14SHARES
TAGS:  Poultry |

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  • 3 of 3 people found this review helpful
    I have a similar recipe from my favorite Tex-Mex restaurant. If you want more sauce, add a can of low fat cream of chicken soup. If you want more spice, then add chopped onions, tomatoes and salsa on top and serve with rice and black beans. - 3/5/09

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  • Good
    3 of 4 people found this review helpful
    Anybody who is from or has even visited New Mexico KNOWS that this recipe requires Green Chili! You can use mild or hot depending on your taste but no enchilada should be made without it. - 3/5/09

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  • Incredible!
    1 of 1 people found this review helpful
    I also added a can of green chilies. This recipe is a keeper! - 3/5/09

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  • Very Good
    1 of 1 people found this review helpful
    This was very tasty. Thanks for the recipe. I cut back on the cumin and add cilantro, with the chili powder and paprika idea. - 3/5/09

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  • 1 of 1 people found this review helpful
    Very good. Use low fat cheese and sour cream to lower fat and calorie content. Add a few more spices to taste and can't be beat! - 3/5/09

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