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Cheesy Chicken Enchiladas--YUMMY to My Tummy
Food & Drink
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.
In a large bowl combine shredded chicken, cooked spinach, and the 2 Tbsp green onion.
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.