Creamy Chicken Enchiladas
This casserole tastes rich, creamy, and decadent. In reality, it is light in calories and fat. A few years ago, I found this recipe in a Feb. 2010, Better Homes and Gardens Special Interest Publications magazine, titled "One-pan recipes". The original recipe needed a little flavor boost, so I modified the recipe. I really like the end result! I hope you like it too if you decide to try it. It is yummy and great for company. I also love that I can make this dish a day ahead in order to free up the day you serve it! The ingredient list seems long, but there is very little prep work, and the casserole comes together quickly. If you love rich, creamy food, you will love this casserole. Give it a try and enjoy it without the guilt!
Here are a few recipe tips before you start:
1. Buy a 2 pound package of chicken breast, and cook them both at the same time. Use one according to the recipe instructions, and place the other one in a freezer bag. Put the bag in the freezer for later use.
2. I like to lay out all 12 of the tortillas on the kitchen counter, then placing a heaping 1/3 cup filling on each tortilla. As I roll up a tortilla, I place it in the baking dish.
3. I really like salsa verde with this casserole. The salsa really compliments this recipe. I like to make my own, but a store-bought salsa works just as well.
1 pound skinless, boneless chicken breast
1 (10 ounce) package frozen chopped spinach, thawed and drained
1/2 cup green onion, thinly sliced
1 (16 ounce) carton light sour cream
1/2 cup plain yogurt
1/4 cup flour
1/2 or 1 teaspoon salt
1 teaspoon cumin
1/2 teaspoon garlic powder
1 cup milk
2 (4 ounce) cans diced green chile peppers (1 can mild, 1 can hot), drained
12 (six to seven inch) flour tortillas
2/3 cup shredded Monterey jack or cheddar cheese
Fresh cilantro or parsley, optional
Salsa Verde, optional
Additional sliced green onions, optional
In a large saucepan, place chicken in enough water to cover. Bring to boiling, then reduce heat. Cover the saucepan, and let simmer 12 to 14 minutes or until the chicken is no longer pink (170 degrees). Drain well. When it is cool enough to handle, use fork to shred chicken into bite size pieces. In large bowl, combine shredded chicken, spinach, and 1/2 cup green onion. Set bowl aside for later.
For sauce, stir together the sour cream, yogurt, flour, salt, cumin, and garlic powder. Stir in milk and chile peppers. Divide sauce in half (about 2 and 1/2 cup each). Preheat oven to 350 degrees Fahrenheit.
For filling, combine one portion of the sauce and the chicken-spinach mixture; divide into 12 portions (about 1/3 cup each). Place one portion of the filling near one end of the tortilla; roll the tortilla into a spiral. Place filled tortilla, seam side down, in an ungreased 9 by 13 inch baking dish. Repeat with remaining tortillas and filling. Spoon remaining sauce over tortillas. Bake uncovered 40 minutes. Remove and sprinkle with cheese. Let stand 5 minutes. May serve with optional garnishes. Serves 12.
One Day Ahead Directions:
Fill and roll tortillas as directed. Cover with plastic wrap. Cover the remaining sauce in separate container with plastic wrap; chill. Chill up to 24 hours. Remove plastic wrap; spoon remaining sauce over tortillas. Cover dish with foil. Bake at 350 degrees Fahrenheit for 65 to 70 minutes. Let stand and serve as directed in the regular directions.
Per enchilada: 247 calories, 9 grams fat, 395 sodium (with 1/2 teaspoon salt), 23 grams carbs, 1 gram fiber, 18 grams protein.
(edited by Anna Weicht)
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