Thursday, March 31, 2011

Creamy Chicken Enchiladas

(makes 6 servings)

Weight Loss Recipes : Creamy Chicken EnchiladasIngredients:

  • 1½ cups cooked chicken breast, shredded into bite-sized pieces


  • 4 cups torn fresh spinach leaves, thawed and drained


  • 1 jalapeño pepper, seeded and minced


  • 6 (8-inch) flour tortillas


  • 2 green onions, thinly sliced


  • 1 (8oz.) carton of non-fat sour cream


  • ¼ cup plain, non-fat yogurt


  • ¼ tsp salt


  • ½ cup 1% milk


  • 2 tbsp all-purpose flour


  • ¼ tsp ground cumin


  • ⅓ cup shredded cheddar cheese


Preparation:

  • Cook fresh spinach with a small amount of water in a medium saucepan, covered for 5 minutes on medium-high heat.


  • Combine cooked chicken, green onions and spinach in a large bowl. Mix well and set aside.


  • Make the sauce: Combine sour cream, flour, yogurt, cumin and salt in a medium bowl. Add jalapeño pepper and milk and mix well.


  • Pour half the sauce into the chicken and spinach mixture and mix well. 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.


  • Place filled tortillas, seam sides down on an ungreased rectangular baking dish.


  • Spoon remaining sauce over the tortillas and bake, uncovered, in a 350 degree F oven until heated through (about 20 minutes.)


  • Sprinkle with cheddar cheese and let stand for 5 minutes.


  • Top with salsa and chopped green onions as desired.


Make 6 Servings:

Weight loss recipes AmountPer Serving(1 enchilada (196 g)): 248 Calories, 20 g Protein, 28 g carbohydrates, 2 g Dietary Fiber, 6 g fat, 2 g saturated fat, 41 mg cholesterol, 384 mg sodium

No comments:

Post a Comment