Creamy Chicken Enchiladas

I forget where I found this recipe, but I'm so glad I did!  I shared with you our favorite enchilada recipe some time ago, but you know me, I'm always willing to update a classic.  Peter was a bit skeptical about this "creamy" version, stating more than once that the other kind are his favorite, but we both really enjoyed this recipe!  Just like with the other ones, I made 6 enchiladas, 3 per pie plate.  One got tossed in the freezer, and one we baked and ate that day (well, one was left over for lunch).  

Little creeper peaking over the edge :)

Confession...I forgot to mix in the green chillies.  Dang it!  I was just on autopilot and assembled those suckers, when I looked over and saw the two sad cans sitting there.  Improvise!  I sprinkled them on top and hoped for the best.  Whatever, mix them into your enchiladas, but they were fine without them.  We topped them with salsa and served them with a salad.  


Creamy Chicken Enchiladas


1 pound skinless, boneless chicken breasts
1 14-ounce can chicken broth
1/2 teaspoon black pepper
8 cups torn fresh spinach or one 10-ounce package frozen chopped
         spinach, thawed and well drained (wring it out in a paper towel)
1/4 cup thinly sliced green onion
2 8-ounce carton light dairy sour cream
1/2 cup plain low fat yogurt
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground cumin
1 cup milk
2 4-ounce cans diced green chili peppers, drained
12 7-to 8- inch flour tortillas
1 cup shredded cheddar or Monterey Jack cheese (4 ounces)
Chopped tomato or salsa (optional)
Thinly sliced green onion (optional)

In a large skillet place chicken, chicken broth, and 1/2 black pepper.
Bring to boiling; reduce heat. Cover and simmer for 12 to 14 minutes
or until chicken is no longer pink. Drain well. When cool enough to
handle, using 2 forks, pull meat apart into shreds. (You should have
about 3 cups). Set aside.
If using fresh spinach, place spinach in a steamer basket over boiling
water. Reduce heat. Steam, covered, for 3 to 5 minutes or till tender.
(Or, cook in a small amount of boiling water, covered, for 3 to 5
minutes or until tender.) Drain well.

In a large bowl combine the shredded chicken, cooked fresh spinach or
thawed and drained frozen spinach, and the 1/4 cup green onion; set
aside.
In a bowl whisk together sour cream, yogurt, flour, salt, and cumin
until smooth. Stir in milk and chili peppers. Divide sauce in half.
Set 1 portion aside.

For filling, combine 1 portion of the sauce and the chicken mixture.
Divide filling among tortillas. Roll up tortillas. Place, seam side
down, in two ungreased 2-quart-rectangular baking dishes. Divide
remaining sauce evenly between the two casseroles.

Bake, uncovered, in a 350° F oven about 25 minutes or until heated
through. Sprinkle with remaining cheese; let stand for 5 minutes.
Transfer to a serving platter, if desired.

To serve, garnish with chopped tomato or salsa and additional green
onion, if desired. Makes 12 servings.