Chicken and Spinach Enchiladas
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.
Combine drained thawed spinach with chicken and 1/4 cup green onion.
In a separate bowl, combine sour cream, yogurt, flour, cumin and salt. Gradually and milk and stir. Add green chiles.
Combine half of the sauce with the chicken/spinach mixture. Divide and place on 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 fresh diced tomato, chopped cilantro and more sliced green onion.
Per serving: 248 Calories
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