Serves: 6



  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.


  • 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
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