Creamy Chicken Enchiladas with Spinach

1 tablespoon olive oil
1 cup onion, diced
1.5 diced seeded jalapeno
3 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
3 ½ tablespoons flour
2 ½ cups hot chicken stock
½ teaspoon salt
1 – cup Kirkland Greek yogurt
18 ounces chicken, meat shredded
1 teaspoon cumin
1teaspoon coriander
8 whole-wheat flour tortillas
1 cup shredded cheddar cheese

Preheat oven to 350 degrees and grease a 13X9 baking dish.
Heat olive oil over a medium heat in a medium saucepan. Add onion, garlic,1 teaspoon cumin, and 1teaspoon ground coriander. Cook until onion and garlic are fragrant and translucent, about 3-4 minutes.
Stir in flour. Cook one minute.
Turn off heat and slowly whisk in hot chicken stock. Making sure there are no lumps, add salt. Bring to a boil and then reduce to a simmer until thickened, about ten minutes. Remove from heat and stir in yogurt.
Combine shredded chicken, 1 teaspoon cumin, 1 teaspoon coriander, spinach and 1.5 cup of sauce in a medium bowl.
Fill tortillas evenly with chicken, roll up and place in greased baking dish.
Cover enchiladas with remaining sauce.
Top with shredded cheddar cheese.
Bake until cheese is melted and enchiladas are hot all the way through, about 20-25 minutes.


Serving Size: makes 8 1 tortilla servings

Number of Servings: 7

Recipe submitted by SparkPeople user MENNOLY.