Creamy Chicken Enchiladas
| Yield: | 6 Servings |
| Categories: | Chicken, Ethnic, Mexican, Low-Fat |
| 1/2 | lb | Boned and skinned chicken breast halves |
| 10 | oz | Frozen spinach; thaw & drain well drained |
| 1/4 | c | Green onions; thinly sliced |
| 8 | oz | Nonfat sour cream |
| 1/4 | c | Nonfat plain yogurt |
| 2 | tb | Flour |
| 1/4 | ts | Cumin |
| 1/4 | ts | Salt |
| 1/2 | c | Skim milk |
| 4 | oz | Diced green chili peppers; drained |
| 6 | Tortillas; 7 inch | |
| 1/3 | c | Monterey Jack cheese |
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