Lower Fat 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 tablespoons whole grain flour
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/2 cup 1% milk
1-2 jalapeo pepper, seeded and minced, to taste
6 whole wheat tortillas, 6-8 inches in diameter
1 1/2 low fat shredded cheddar cheese

Instructions:

To prepare the filling:

In a medium sized saucepan, cook the fresh spinach with a small amount of water, covered, for about 5 minutes on medium-high heat. Combine the cooked chicken, spinach and green onions in a large bowl, then mix well and set aside.

To make the sauce:

Combine the sour cream, yogurt, flour, cumin and salt in a medium sized bowl. Add the milk and jalapeno pepper and mix well.

To assemble the enchiladas:

Pour half of 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 the filling then fold the left and right sides over the folded end, overlapping. Place the filled tortillas, seam sides down in an (ungreased) rectangular baking dish. Spoon the remaining sauce over the tortillas and bake, uncovered, in a 350F oven for about 20 minutes or until heated through. Sprinkle with some low-fat cheddar cheese and let stand for 5 minutes. Top with salsa and chopped green onions as desired and serve.

NUTRITION INFO Calories: 351.5 Fat: 9.8 g Carbohydrates: 30.5 g Protein: 36.2 g