Chicken and Spinach Enchiladas
These low fat chicken enchiladas are great served with a fresh salad.

Servings: 6

• 1/2 pound boneless, skinless chicken breast tenders
• 5 ounces frozen chopped frozen spinach, thawed, drained (this is one half of a 10-ounce package)
• 1/4 cup green onions
• 1-8 ounce carton low fat sour cream
• 1/4 cup plain fat-free yogurt
• 2 tablespoons flour
• 1/4 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/2 cup skim milk
• 1 - 4 ounce can diced green chiles, drained
• 6 - regular size (6-7 inch) flour tortillas
• 1/3 cup shredded reduced fat cheddar cheese

• 1 large tomato, diced
• 3 tablespoons chopped cilantro
• 2 more green onions

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
7 g Total Fat (2 g Saturated Fat)
28 mg Cholesterol
29 g Carbohydrates
1 g Fiber
17 g Protein
412 mg Sodium

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