Creamy Chicken Enchiladas
8 ounces skinless, boneless chicken breast halves
2/3 cup reduced-sodium chicken broth
1/4 teaspoon black pepper
4 cups torn fresh spinach or 1/2 of a 10-ounce package frozen chopped spinach, thawed and well drained
2 tablespoons thinly sliced green onion
1-1/4 cups light dairy sour cream
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 cup fat-free milk
1 4-ounce can diced green chile peppers, drained
Nonstick cooking spray
6 7-inch flour tortillas
1/2 cup shredded reduced-fat cheddar or Monterey Jack cheese (2 ounces)
Chopped tomato or purchased salsa (optional)
Thinly sliced green onions or snipped fresh cilantro (optional)
In a large skillet combine chicken, chicken broth, and black pepper. Bring to boiling; reduce heat. Cover and simmer for 12 to 14 minutes or until chicken is no longer pink. Drain well; cool slightly. When cool enough to handle, use 2 forks to shred chicken into bite-size pieces. (You should have about 1-1/2 cups shredded chicken.) Set aside.
2. If using fresh spinach, place spinach in a steamer basket over boiling water. Reduce heat. Cover and steam for 3 to 5 minutes or until tender. (Or in a covered medium saucepan, cook fresh spinach in a small amount of boiling water for 3 to 5 minutes.) Drain well.
3. For filling, in a large bowl combine shredded chicken, spinach, and the 2 tablespoons green onion; set aside. For sauce, in a small bowl combine sour cream, flour, salt, and cumin. Stir in milk and chile peppers. Stir half (about 1 cup) of the sauce into the chicken mixture; set remaining sauce aside.
4. Coat a 2-quart rectangular baking dish with nonstick cooking spray. Divide the filling among the tortillas. Roll up tortillas. Place tortillas, seam sides down, in the prepared dish. Spoon remaining sauce atop tortillas.
5. Cover and bake in a 350 degree oven for 20 minutes. Uncover and bake about 20 minutes more or until heated through. Sprinkle with cheese; let stand for 5 minutes. If desired, garnish with chopped tomato or salsa and additional green onions or cilantro. Makes 6 servings.