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Full Online Book HomeLearning KitchenMexican And Hispanic - Risa's Creamy Chicken Enchiladas
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Mexican And Hispanic - Risa's Creamy Chicken Enchiladas Post by :stskelton Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3008

Click below to download : Mexican And Hispanic - Risa's Creamy Chicken Enchiladas (Format : PDF)

Mexican And Hispanic - Risa's Creamy Chicken Enchiladas

2 cooked chicken breasts -- shredded
1/2 of a 10 oz. pkg. frozen spinach -- chopped and thawed
2 scallions -- chopped
1 (8 oz.) carton fat free sour cream -- or low fat
1/4 cup plain fat-free yogurt
1/8 cup all-purpose flour
1/2 tsp. ground cumin
1/2 tsp. salt
1/2 tsp. ancho chile powder
1/2 cup skim milk
1 (4 oz.) can green chiles -- diced and drained
4 large flour tortillas
nonstick cooking spray
1/3 cup reduced fat cheddar cheese -- shredded
Garnishes:
salsa
chopped cilantro
chopped scallions
chopped chiles


Squeeze out the thawed spinach. Place in a bowl with the chopped chicken and the scallions. Set aside.

In another bowl, combine the sour cream, yogurt, cumin, ancho powder, flour and salt. Mix well. Add milk and salt. Divide sauce to two bowls.

Filling: Spread a bit of the sauce on a tortilla. Take a quarter of the spinach mixture and put it on the tortilla. Sprinkle with a bit of the cheese. Roll up, egg roll fashion, and place in a greased (cooking spray) baking dish large enough to fit 4 of the enchiladas. Then do the same with the rest of the tortillas and mixtures. Cover tortillas with the 2nd bowl of sauce.

Preheat oven to 350°F. Sprinkle some cheese on the top of the enchiladas. When ready, place baking dish in oven, uncovered, and bake for 20 minutes to make sure cheese is bubbly.

Garnish with salsa, chopped cilantro, scallions or more chiles.
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