1/2 pound boneless, skinless chicken breast tenders
5 ounces frozen chopped frozen spinach, thawed, drained (this is one half of a 10-ounce package)
1-8 ounce carton low fat sour cream
1/4 cup plain fat-free yogurt
2 tablespoons flour
1 can enchilada sauce with green chilis
6 - regular size (6-7 inch) flour tortillas
1/3 cup shredded reduced fat cheddar cheese
salsa for garnish
Instructions
Poach chicken in a large saucepan in just enough water to cover. Bring to a boil, reduce heat and simmer for 10 to 15 minutes until no longer pink inside. Let cool. When cool enough to touch, shred chicken. Add spinach.
In a separate bowl, combine sour cream, yogurt, flour and enchilada sauce. Add some milk if needed for consistancy. Combine half of the sauce with the chicken/spinach mixture.
Divide chicken/spinach mixture between the tortillas and roll up. Place tortillas seam side down in an ungreased baking dish.
Spoon remaining sauce over the tortillas. Bake, uncovered in a 350 degree oven for 20 to 25 minutes. Sprinkle with cheese. Let stand for a few minutes and garnish with salsa.
Originally Submitted
6/21/2013
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