Creamy Chicken Enchiladas
- 1 of 4 Coat a large skillet with nonstick cooking spray. Add chicken and cook over medium-high heat until no longer pink, about 6 minutes
- 2 of 4 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.
- 3 of 4 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.
- 4 of 4 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.
Servings Per Recipe:
Per Serving: 395 mg sodium, 1 g fiber, 23 g carb., 9 g Fat, total, 247 kcal cal., 18 g pro., 44 mg chol., 4 g sat. fat