Creamy Chicken Enchiladas Recipe

Name: Creamy Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 chicken breasts; 10 ounces torn spinach; ¼ cup red onion, diced; 1 ½ cups light sour cream; 3 tablespoons flour; ½ tablespoon ground cumin; ½ teaspoon salt; ¼ cup nonfat milk; 4 ounces diced green chili peppers; 8 (7 inch) flour tortillas; ½ cup shredded cheddar cheese or ½ cup monterey jack cheese, reduced fat works too

Servings: persons

2 chicken breasts
10 ounces torn spinach
¼ cup red onion, diced
1 ½ cups light sour cream
3 tablespoons flour
½ tablespoon ground cumin
½ teaspoon salt
¼ cup nonfat milk
4 ounces diced green chili peppers
8 (7 inch) flour tortillas
½ cup shredded cheddar cheese or ½ cup monterey jack cheese, reduced fat works too

1
In a 3-quart saucepan place chicken in enough water to cover.
2
Bring to boiling; reduce heat.
3
Cover and simmer about 12 minutes or until chicken is no longer pink.
4
Remove chicken from saucepan.
5
Break apart into pieces.
6
Place in food processor.
7
Place spinach in 1 cup boiling water.
8
Cook for 4 minutes.
9
Then drain well.
10
In food processor, place spinach, chicken and onion and pulse a couple times to blend.
11
In a bowl combine sour cream, flour, cumin, and salt.
12
Stir in milk and chili peppers.
13
Divide sauce in half.
14
Set one portion aside.
15
For filling, combine one portion of the sauce and place in processor with the chicken-spinach mixture, pulse.
16
Divide the filling among the tortillas.
17
Roll up tortillas.
18
Place, seam side down, in lightly-greased 9 x 13 baking dish.
19
Spoon reserved portion of sauce over tortillas.
20
Bake, uncovered, in a 350F oven about 20 minutes or until heated through.
21
Sprinkle with cheese; let stand for 5 minutes.
22
Transfer to a serving platter.
23
To serve, if desired, garnish with chopped tomato, cilantro or salsa and additional green onion.
24
Serve with rice.

1129

kcal

Calories

Fat

173

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 chicken breasts, 10 ounces torn spinach, ¼ cup red onion, diced, 1 ½ cups light sour cream, and more.

Yes, Creamy Chicken Enchiladas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Creamy Chicken Enchiladas

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