Chicken Spinach Enchiladas
Poultry
½ pound chicken breast
4 cups torn spinach (or½ 10-oz package frozen)
½ cup sliced green onion
1 8-oz sour cream
¼ cup plain yogurt
2 tablespoons flour
¼ teaspoon cumin
¼ teaspoon salt
½ cup milk
1 4-oz can green chiles
6 7-inch flour tortillas
⅓ cup jack cheese, shredded
Serves 6
Preheat oven to 350°
In a 3-quart saucepan, put chicken in water to cover. Boil, then reduce heat. Cover. Simmer 15 minutes or until not pink. Remove chicken. When cool to touch, shred to bite-size. 1½ cups.
In bowl, combine chicken, spinach, and onion.
In another bowl, combine sour cream, yogurt, flour, cumin, and salt. Stir in milk and chiles. Set ½ aside.
Combine ½ sauce and chicken mixture. Divide filling among tortillas and roll. (Can chill up to 24 hours. If chilled, add 10 minutes to baking time.) Spoon remaining sauce atop enchiladas. Bake, uncovered, at 350° for 25 minutes. Sprinkle with cheese.