Creamy Chicken Enchiladas

If people ask you for the recipe, don't be surprised. This perfect party dish features spinach and chicken dressed up with a luscious sour cream and yogurt sauce.

Creamy Chicken Enchiladas
Yield: 12 enchiladas Prep 40 mins Bake 40 mins Cook 350°F 12 mins Stand 5 mins


  • 1 pound ground chicken
  • 1 10 ounce package frozen chopped spinach, thawed and well drained
  • 1/2 cup thinly sliced green onions
  • 2 8 ounce carton light dairy sour cream
  • 1/2 cup plain yogurt
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1 cup milk
  • 2 4 ounce can diced green chile peppers, drained
  • 12 flour tortillas
  • 2/3 cup shredded Monterey Jack or cheddar cheese
  • Snipped fresh cilantro (optional)
  • Salsa and/or thinly sliced green onions (optional)

Make It

1. Coat a large skillet with nonstick cooking spray. Add chicken and cook over medium-high heat until no longer pink, about 6 minutes

2. Stir in spinach, and the 1/2 cup green onions; remove heat and set aside. For sauce, stir together sour cream, yogurt, flour, salt, and cumin. Stir in milk and chile peppers. Divide sauce in half.

3. Preheat oven to 350 degrees F. For filling, combine one portion of the sauce and the chicken-spinach mixture; divide mixture into 12 portions. Place one portion of the filling near one end of a tortilla; roll up into a spiral. Place filled tortilla, seam side down, in an ungreased 3-quart rectangular baking dish. Repeat with the remaining tortillas and the remaining filling.

4. Spoon the remaining sauce over tortillas. Bake, uncovered, about 40 minutes or until heated through. Remove from oven; sprinkle with cheese. Let stand for 5 minutes before serving. If desired, serve with salsa and/or additional green onions.

Nutrition Facts

Amount Per Serving: cal. (kcal): 247, Fat, total (g): 9, chol. (mg): 44, sat. fat (g): 4, carb. (g): 23, fiber (g): 1, pro. (g): 18, sodium (mg): 395, Percent Daily Values are based on a 2,000 calorie diet.