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Ingredientes
- 2 c. cooked chicken (reserve broth)
- 1 onion, minced
- 1/8 teaspoon cumin
- 1/8 teaspoon coriander
- 1 pkg. frzn minced spinach
- 1 teaspoon white vinegar
- 12 flour tortillas
- 1 (6 ounce.) carton lowfat sour cream
- 1 1/2 c. shredded Monterey Jack cheese
- 1 fresh jalapeno, sliced
- Paprika
- Salt and pepper to taste
Direcciones
- Cook chicken in water with onion, cumin, and coriander. When tender remove skin and bone (or possibly use only skinless boneless white meat), and reserve broth (keep hot). Cook spinach with vinegar as package directs. Cut chicken into small chunks and put in food processor and chop finely. Place in bowl with minced spinach which has been in the food processor for a minute. Stir both to mix well.
- Dip tortillas (one at a time) into the warm chicken broth. Fill each tortilla with some of the chicken-spinach mix, roll up and place flap side down in Pammed Pyrex dish 9 x 13. Gently heat lowfat sour cream with 2 Tbsp. chicken broth, stirring till creamy. Pour over enchiladas. Cook at 350 degrees for 30 min. Sprinkle top with shredded cheese, paprika, and jalapeno slice. Return to oven till cheese melts. Serves 4-6. If freezing, don't add in lowfat sour cream topping. But cover dish with plastic wrap. Defrost in refrigerator before continuing with recipe.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 177g | |
| Recipe makes 6 servings | |
| Calories 297 | |
| Calories from Fat 202 | 68% |
| Total Fat 22.54g | 28% |
| Saturated Fat 10.99g | 44% |
| Trans Fat 0.0g | |
| Cholesterol 80mg | 27% |
| Sodium 247mg | 10% |
| Potassium 359mg | 10% |
| Total Carbs 4.72g | 1% |
| Dietary Fiber 1.7g | 6% |
| Sugars 2.22g | 1% |
| Protein 19.42g | 31% |
