Creamy Chicken Enchiladas

Combine cooked chicken, spinach and green onion in a large bowl and set aside.

For sauce:
Combine sour cream, yogurt, flour, cummin and salt in a seperate bowl. Stir in broth and chili peppers and set aside.

For filling:
Combine the chicken mix with 1/2 the sauce mix. Devide the filling equally amongst the 6 tortillas. Roll into a tube and place seam side down in a non-stick baking dish. (at this point you can cover the baking dish and refrigerate for up to 24 hours. Refrigerate the remaining sauce in a seperate covered container.)

When ready to bake spoon the remaining sauce over the tortillas. Bake UNcovered in a 350 F oven for 25 minutes or until heated through. (add 10-15 minutes to cooking time if prepared ahead and chilled.) Sprinkle with cheese and let stand for 5 minutes before serving. You can add additional chopped tomato, salsa or green onion over the hot tortillas if desired. A garden-fresh salad makes an excellent side to this dish. The chicken is easily replaced if so desired, making room for sprouts or other additional vegies.

Creamy, but low-fat !
1/2 lb cooked chicken
4 cups fresh cooked spinach
2 chopped green onions
6oz low-fat sour cream
1/4 cup plain low-fat yogurt
2 tbs unbleached AP flour
1/4 ts ground cummin
1/4 ts sea salt
1/2 cup broth
4oz green chili peppers
6 flour tortillas
1/3 cup shredded low-fat cheese
salsa and sliced green onion

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