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Creamy Chicken Enchiladas

Here's how you make Creamy Chicken Enchiladas
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  • Servings: 12
  • Prep: 45m
  • Cook: 30m
    • The following recipe serves 12 people.

Ingredients

The ingredients are:
  • 1 pound boneless, skinless chicken (breast or thigh)
  • 1 1/2 cups chicken stock (or water +1 chicken bouillon cube)
  • 1 teaspoon whole peppercorns
  • 3 cloves garlic (halved)
  • 10 ounces spinach (frozen, thawed and squeezed dry)
  • 1/2 cup green onion (white and green, thin sliced)
  • 16 ounces light sour cream
  • 1/2 cup low-fat plain Greek yogurt
  • 1 cup fat-free milk
  • 1 cup salsa (drained)
  • 1 teaspoon hot pepper sauce (Tabasco)
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 cup whole wheat flour
  • 12 flour tortillas (8 inch)
  • 1 cup cheddar cheese (shredded, divided)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Preheat oven to 350F.

  • Step 2: Place chicken, stock, peppercorns and garlic in a saucepan; cover and bring to a boil. Reduce heat to medium and simmer, covered, 15 minutes.

  • Step 3: Meanwhile, in a large bowl whisk together sour cream, yogurt, milk, cumin, salt and flour; stir in salsa and hot pepper sauce.

  • Step 4: Drain chicken (discard stock, garlic and peppercorns) and let cool until able to handle; shred chicken into a large bowl.

  • Step 5: Add spinach and green onion to shredded chicken; mix well (using your hands is easiest). Mix 1/2 of sauce mixture into chicken mixture.

  • Step 6: Divide chicken mixture evenly between 12 tortillas and roll; place rolls, seam side down, six in each of two 9x13-inch pans; pour remaining sauce mixture evenly over both pans.

  • Step 7: If you are freezing, cover tightly with heavy-duty aluminum foil and place flat in the freezer. You may want to double-wrap or place in a zip-top freezer bag also.

  • Step 8: If continuing to cook, place pans, uncovered, in preheated 350F oven for 30 minutes.

  • Step 9: Sprinkle 1/2 cup cheese evenly across each pan; let stand 5 minutes to melt.

  • Step 10: If using frozen, thaw overnight in refrigerator. Preheat oven to 350F and bake covered for 20 minutes; uncover and bake an additional 20 minutes, then sprinkle each pan with 1/2 cup cheese and let stand 5 minutes to melt.

  • Step 11: If making ahead and refrigerating (can be done up to 24 hours before serving), bake at 350F for 40 minutes, then sprinkle each pan with 1/2 cup cheese and let stand 5 minutes.

  • Step 12: Serve with salsa, sliced green onions, sour cream, guacamole, or tortilla chips.

We hope you enjoy this recipe!

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