Creamy Chicken Enchiladas

(makes 6 servings)

Ingredients:

• 1½ cups cooked chicken breast, shredded into bite-sized pieces
  
• 4 cups torn fresh spinach leaves, thawed and drained
  
• 1 jalapeño pepper, seeded and minced
  
• 6 (8-inch) flour tortillas
  
• 2 green onions, thinly sliced
  
• 1 (8oz.) carton of non-fat sour cream
  
• ¼ cup plain, non-fat yogurt
  
• ¼ tsp salt
  
• ½ cup 1% milk
  
• 2 tbsp all-purpose flour
  
• ¼ tsp ground cumin
  
• ⅓ cup shredded cheddar cheese
  

Preparation:

• Cook fresh spinach with a small amount of water in a medium saucepan, covered for 5 minutes on medium-high heat.
  
• Combine cooked chicken, green onions and spinach in a large bowl. Mix well and set aside.
  
• Make the sauce: Combine sour cream, flour, yogurt, cumin and salt in a medium bowl. Add jalapeño pepper and milk and mix well.
  
• Pour half 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 filling then fold the left and right sides over the folded end, overlapping.
  
• Place filled tortillas, seam sides down on an ungreased rectangular baking dish.
  
• Spoon remaining sauce over the tortillas and bake, uncovered, in a 350 degree F oven until heated through (about 20 minutes.)
  
• Sprinkle with cheddar cheese and let stand for 5 minutes.
  
• Top with salsa and chopped green onions as desired.
  

Make 6 Servings:

Weight loss recipes AmountPer Serving(1 enchilada (196 g)): 248 Calories, 20 g Protein, 28 g carbohydrates, 2 g Dietary Fiber, 6 g fat, 2 g saturated fat, 41 mg cholesterol, 384 mg sodium