To make these enchiladas, cook and shred chicken first and then add spinach and green onions. A creamy sauce for the enchiladas is made with sour cream, canned green chiles, milk, yogurt, flour and seasonings. Half of the sauce is mixed with the chicken mixture and placed in the center of tortillas. Filled tortillas go in a casserole dish with the remaining sauce being spread on top and baked. Cheddar cheese is sprinkled on top the last few minutes of cooking.
Course
Entree
Cuisine
Tex-Mex
Prep Time50minutes
Cook Time1hour5minutes
Resting Time5minutes
Total Time1hour55minutes
Servings6people
Ingredients
1lbskinlessboneless chicken breast halves
10ozfrozen spinachthawed and drained
½cupthinly sliced green onions
16ozlight sour cream
2cans4 oz each diced green chiles,drained
1cupmilk
½cupplain yogurt
¼cupflour
½tspsalt
½tspground cumin
12(7 inch) flour tortillas
⅔cupshredded Monterey jack and/or cheddar cheese
Cilantro / salsa
Instructions
Preheat oven to 350 F. In a large saucepan cook chicken in boiling water to cover for 12-14 minutes or until done, drain. Shred chicken.
In a bowl combine shredded chicken, spinach and green onions.
In another bowl combine next 7 ingredients (through cumin). Divide in half (about 2 cups)
For filling, combine chicken mixture and half of the sauce. Spoon filling just below center of tortillas; roll up tortillas. Place seam sides down in sprayed baking dish. Spoon remaining sauce over tortillas.
Bake covered 65 to 70 minutes or until heated. Sprinkle with cheese. Let stand 5 minutes before serving. If desired top with cilantro and/or green onions and serve with salsa.
Make ahead: Prepared as directed through step 4, except do not spoon remaining sauce over tortillas. Cover dish and remaining sauce, refrigerate 2 to 24 hours. Spoon sauce over tortillas before baking.
Recipe Notes
Cook the chicken in a skillet with fajita seasoning. Shred the chicken and follow the remainder of the recipe. You can also add ½ tsp fajita seasoning to the sauce. Microwave tortillas 10 seconds to soften so they can roll without cracking. I was not able to fit these enchiladas in one casserole dish, so I had to split between 2 separate 9x13 pans.