This recipe is from Healthy Meals, and calls for:
8 ounces skinless, boneless chicken breast halves
½ one ten ounce package frozen chopped spinach
2 green onions, thinly sliced
1 8-oz carton Light dairy sour cream
¼ cup plain fat free yogurt
2 tablespoons all-purpose flour
¼ teaspoon ground cumin
¼ teaspoon salt
½ cup fat free milk
1 4/12-ounce can diced green chile peppers, drained
6 7-inch flour tortillas
1/3 cup shredded reduced fat cheddar cheese
chopped tomato or salsa.
I was skeptical of this recipe when I first read it. This was due mainly to the fact that my mom makes some of the best chicken enchiladas I’ve ever had. But I decided to try this out for fun. It’s much healthier than my mother’s recipe. This dish is about 248 calories per serving.
First I placed the chicken in a saucepan with enough water to cover. I simmered the chicken for about 15 minutes. After the chicken was tender, I shredded it with a fork into bite size pieces.
In a large bowl I mixed the chicken, spinach, and green onions.
For the sauce, in another bowl, I combined the sour cream, yogurt, flour, cumin, and salt. Add the milk and chile peppers (I didn’t add any chile peppers because I don’t like spicy food).
For the filling I mixed half of the sauce and the chicken-spinach mixture.
I divided the mixture among the tortillas, and rolled them up before putting them in the casserole dish. I had extra filling, so I used it to fill in the spaces in the pan, and I covered it with the rest of the sauce. I sprinkled cheese over all of it and baked it at 350 degrees for about 25 minutes. I topped mine with salsa. These enchiladas tasted so good! It tasted so clean, and I didn’t feel guilty for eating it. The leftovers made an excellent lunch for my husband the next day. Enjoy!