Creamy Chicken Enchiladas

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 Tbsp. whole grain flour
1/4 tsp. ground cumin
1/4 tsp. salt
1/2 cup 1% milk
1 jalapeno pepper, seeded and minced
6 whole wheat tortillas, 6-8
1-1/2 cups low fat shredded cheddar cheese

Instructions:

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

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

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

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

5. Place the filled tortillas, seam sides down in a (ungreased) rectangular baking dish.

6. Spoon the remaining sauce over the tortillas and bake, uncovered, in a 350F 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.

NUTRITION INFO
Calories: 351.5 Carbohydrates: 30.5 g
Protein: 36.2 g

Recipe from www.sparkpeople.com.