(This recipe is adapted from bhg.com.)
2 boneless skinless chicken breasts, cooked and shredded
8 cups fresh spinach [I used three bags of spinach.] OR 10-oz frozen chopped spinach, thawed and drained
1/4 c. thinly sliced green onion
16-oz light sour cream
1/2 c. plain low-fat yogurt [I used Greek nonfat.]
1/4 c. all-purpose flour
1/2 tsp salt
1/2 tsp cumin
1 c. milk
two 4-oz cans diced green chilis, drained
twelve 7-8" flour tortillas
1 c. shredded cheddar, Monterey Jack, or Mexican blend cheese
chopped tomato or salsa (optional)
thinly sliced green onions (optional)
fresh cilantro, chopped (optional)
2 boneless skinless chicken breasts, cooked and shredded
8 cups fresh spinach [I used three bags of spinach.] OR 10-oz frozen chopped spinach, thawed and drained
1/4 c. thinly sliced green onion
16-oz light sour cream
1/2 c. plain low-fat yogurt [I used Greek nonfat.]
1/4 c. all-purpose flour
1/2 tsp salt
1/2 tsp cumin
1 c. milk
two 4-oz cans diced green chilis, drained
twelve 7-8" flour tortillas
1 c. shredded cheddar, Monterey Jack, or Mexican blend cheese
chopped tomato or salsa (optional)
thinly sliced green onions (optional)
fresh cilantro, chopped (optional)
- Preheat oven to 350 degrees.
- Steam spinach (3-4 minutes in a basket over a saucepan with 1" of boiling water). Press the liquid out of the spinach.
- In a medium bowl, combine sour cream, yogurt, flour, salt, and cumin. Add milk and drained chili peppers; stir.
- For filling, in a large bowl combine green onions, chicken, and spinach.
- Stir in half of the creamy mixture to the chicken mixture.
- Grease two large casserole dishes (including the sides).
- Divide filling among the tortillas, roll up the tortillas, and place (seam side down) in the casserole dish. Top with the remaining sauce.
- Bake, covered, for 20 minutes. Then back uncovered for 20 minutes.
- Remove from oven and sprinkle with cheese. Let stand for 5 minutes. Garnish with remaining green onions and cilantro, then serve with salsa, if desired.
