Ingredients Jump to Instructions ↓

  1. 1/2 pound boned and skinned chicken breast halves

  2. 10 ounces frozen spinach -- thaw & drain well drained

  3. 1/4 cup green onions -- thinly sliced

  4. 8 ounces nonfat sour cream

  5. 1/4 cup nonfat plain yogurt

  6. 2 tablespoons flour

  7. 1/4 teaspoon cumin

  8. 1/4 teaspoon salt

  9. 1/2 cup skim milk

  10. 4 ounces green chili peppers -- drained and diced

  11. 6 tortillas --

  12. 7 inch 1/3 cup monterey jack cheese

Instructions Jump to Ingredients ↑

  1. Preparation : In a large saucepan place chicken in enough water to cover. Bring to boil and reduce heat. Cover; simmer about 15 minutes or until chicken is no longer pink. Remove chicken from pan. When cool enough to handle, use a fork to shred chicken into bite-size pieces. (You should have about 1 1/2 c chicken.) 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 until tender. Drain well. In a large bowl combine chicken, spinach, and green onion; set aside. In a bowl combine sour cream, yogurt, flour, cumin, and salt. Stir in milk and chili peppers. Divide sauce in half and set one half aside. For filling, combine one portion of the sauce and the chicken-spinach mixture. Divide the filling among the tortillas and roll up each tortilla. Place, seam side down, in an ungreased 2 qt rectangular baking dish. (You can cover dish and chill for up to 24 hours. Chill the reserved sauce separately in a covered container.) When ready to bake, preheat oven to 350F. Spoon reserved sauce over tortillas. Bake, uncovered, about 25 minutes or until heated through (add 10 to 15 minutes if dish was chilled). Sprinkle with cheese; let stand for 5 minutes. If desired, garnish with chopped tomato or salsa and additional sliced green onion.


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