Creamy Chicken Enchiladas

Serves: 6
== Ingredients ==
* 1 1/2 cups cooked chicken breast, shredded into bite-sized pieces
* 4 cups torn fresh spinach leaves or 1 10-oz. package frozen chopped spinach, thawed and drained
* 2 green onions, thinly sliced
* 1 8-oz. carton of nonfat sour cream
* 1/4 cup plain, nonfat yogurt
* 2 tablespoons all-purpose flour
* 1/4 teaspoon ground cumin
* 1/4 teaspoon salt
* 1/2 cup 1% milk
* 1 jalapeño pepper, seeded and minced
* 6 flour tortillas, 6-8 inches in diameter
* 1/3 cup shredded cheddar cheese
== Directions ==
# 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.
# In a large bowl, combine cooked chicken, spinach and green onions. Mix well and set aside.
# In a medium sized bowl, combine sour cream, yogurt, flour, cumin and salt. Add milk and jalapeño pepper 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 oven for about 20 minutes or until heated through.
# Sprinkle with cheddar cheese and let stand for 5 minutes.
# Top with salsa and chopped green onions as desired and serve.
== Source ==
* 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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Category:Chicken Recipes
Category:Mexican Recipes
Category:Cheddar Recipes
Category:Main Dish Poultry Recipes