Cheesy Chicken Enchiladas--YUMMY to My Tummy by 💥Fonte Maze💥 - Musely
  • $ 11% Cashback on all one-time purchases
    11% Cashback is available to all registered users and will be give in the form of Musely Coins.
    * Buy Together & Subscriptions orders are not eligible for Cashback
  • Free shipping over $25

    Free Shipping on All Orders Over $25.

    You may request a return within 30 days from the date the product is shipped.

    All returns may be tentative on brand approval.

Cheesy Chicken Enchiladas--YUMMY to My Tummy

posted in Food & Drink > Recipes
  • Gooey goodness!
    Gooey goodness!
  • Servings: 6

    8 oz skinless, boneless chicken breast halves
    2/3 cup reduced -sodium chicken broth
    1/4 teaspoon ground black pepper
    4 cups torn fresh spinach
    2 Tbsp thinly sliced green onion
    1 1/4 cups light sour cream

  • 2 Tbsp all-purpose flour
    1/2 teaspoon salt
    1/2 teaspoon ground cumin
    1/2 cup milk
    1 (4oz) can diced green chile peppers,
    6 (7 inch) whole wheat flour tortillas
    1/2 cup shredded Monterey Jack cheese or cheddar cheese (2 oz)
    Snipped fresh cilantro (optional)

  • Salsa and/ or thinly sliced green onion (optional)

    Preheat oven to 350 degrees. In a large skillet combine chicken, broth, and black pepper. Bring to boiling; reduce heat. Simmer, covered for 12 to 14 minutes or until chicken is no longer pink, drain.

  • Using two forks, shred chicken into bite-sized pieces.

    Meanwhile, place spinach in a steamer basket. Place basket in a saucepan over 1 inch of boiling water. Steam, covered, for 3-5 minutes or until tender. Transfer spinach and press out excess liquid with the back of a spoon.

  • For filling:
    In a large bowl combine shredded chicken, cooked spinach, and the 2 Tbsp green onion.

    For sauce:
    In a small bowl combine sour cream, flour, salt, and cumin. Stir in milk and chile peppers. Stir half of the sauce into filling; set the remaining sauce aside.

  • Grease a 2- quart baking dish. Divide filling among tortillas; roll up tortillas. Arrange tortillas, seam sides down, in the prepared baking dish. Top with the remaining sauce.

    Bake, covered for 20 minutes. Bake, uncovered, about 20 minutes more or until heated through. Sprinkle with cheese.

  • Let stand for 5 minutes before serving. If desired, garnish with cilantro and serve with salsa and/or additional green onion.


See all comments

Related Tips

See other sign in/up options
Set up my password later
Login / sign up with Email
Forgot Password?
New to Musely
See other login options
Sign Up with Email
Already have an account? Login
Looks like you have an account already
Enter your password to proceed to checkout
Forgot Password?
Please re-enter your password
Forgot Password?
* This is for protection of your private information
Create a Password
For better protection, please provide a password for you account.
For privacy reasons, you must login every time you access this page.
Forgot Password?
< back
< back
Reset Password
Enter the email address associated with your account
< back