Home > Nutrition > Healthy Recipes > Creamy Enchiladas |
Category: Main Dish | Serves: 6 |
Nutrition Information:
Calories: 248Protein: 20 g Carbs: 28 g Fat: 6 g Saturated Fat: 2 g Sodium: 384 mg Fiber: 2 g
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These enchiladas are filled with a creamy, zesty mixture of chicken, green onions and spinach.
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1 | In a medium sized saucepan, cook fresh spinach with a small amount of water, covered, for 5 minutes on medium-high heat. If using frozen spinach, do not cook it. Drain well. |
2 | In a large bowl, combine cooked chicken, spinach and green onions. Mix well and set aside. |
3 | Make the sauce: In a medium sized bowl, combine sour cream, yogurt, flour, cumin and salt. Add milk and jalapeño pepper and mix well. |
4 | Pour half the sauce into the chicken and spinach mixture and mix well. Divide the filling among the tortillas. |
5 | Fold opposite ends of a tortilla up about 1 inch over filling then fold the left and right sides over the folded end, overlapping. |
6 | Place filled tortillas, seam sides down on an ungreased rectangular baking dish. |
7 | Spoon remaining sauce over the tortillas and bake, uncovered, in a 350 degree oven for about 20 minutes or until heated through. |
8 | Sprinkle with cheddar cheese and let stand for 5 minutes. Top with salsa and chopped green onions as desired and serve. Serving Size: 1 enchilada. |
9 | ENJOY! |
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