Creamy Chicken Enchiladas

Serves: 6

Ingredients

 * 1 1/2 cups cooked chicken breast, shredded into bite-sized pieces
 * 4 cups torn fresh spinach leaves or 1 10-oz. package frozen chopped spinach, thawed and drained
 * 2 green onions, thinly sliced
 * 1 8-oz. carton of nonfat sour cream
 * 1/4 cup plain, nonfat yogurt
 * 2 tablespoons all-purpose flour
 * 1/4 teaspoon ground cumin
 * 1/4 teaspoon salt
 * 1/2 cup 1% milk
 * 1 jalapeño pepper, seeded and minced
 * 6 flour tortillas, 6-8 inches in diameter
 * 1/3 cup shredded cheddar cheese

Directions

 * 1) In a medium sized saucepan, cook fresh spinach with a small amount of water, covered, for 5 minutes on medium-high heat. If using frozen spinach, do not cook it. Drain well.
 * 2) In a large bowl, combine cooked chicken, spinach and green onions. Mix well and set aside.
 * 3) In a medium sized bowl, combine sour cream, yogurt, flour, cumin and salt. Add milk and jalapeño pepper and mix well.
 * 4) Pour half the sauce into the chicken and spinach mixture and mix well.
 * 5) Divide the filling among the tortillas. Fold opposite ends of a tortilla up about 1 inch over filling then fold the left and right sides over the folded end, overlapping.
 * 6) Place filled tortillas, seam sides down on an ungreased rectangular baking dish.
 * 7) Spoon remaining sauce over the tortillas and bake, uncovered, in a 350 degree oven for about 20 minutes or until heated through.
 * 8) Sprinkle with cheddar cheese and let stand for 5 minutes.
 * 9) Top with salsa and chopped green onions as desired and serve.

Source

 * Creamy Chicken Enchiladas from the Public Health Cookbook by the Seattle & King County Department of Public Health—original source of recipe, public domain government resource