Chicken Enchiladas With Spinach Cream Sauce
2 poblano chiles
1-1/2 cups vertically sliced onion, divided
2 cups shredded ready-to-eat roasted skinned, boned chicken breasts (about 2
6 cups fresh spinach leaves
1/4 cup chopped green onions
1 tsp ground cumin
2 garlic cloves, minced
1-1/2 Tbsp masa harina or all-purpose flour
1-1/4 cups fat-free, less-sodium chicken broth
1/3 cup chopped fresh cilantro
3 ounces 1/3-less-fat cream cheese (about 1/3 cup)
1/8 tsp salt
4 (8-inch) corn tortillas
1. Preheat broiler. Place chiles on a foil-lined baking sheet; broil 10 minutes or until blackened,
turning occasionally. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel chiles; cut in half
lengthwise. Discard seeds and membranes; slice into strips to measure 2/3 cup.
2. Place a large skillet coated with cooking spray over medium heat until hot. Add 1 cup sliced
onion; cook 10 minutes or until golden brown, stirring frequently. Stir in chicken and 1/3 cup chiles;
spoon chicken mixture into a bowl.
3. Steam spinach leaves, covered, 5 minutes or until wilted. Place spinach in a colander, pressing
with the back of a spoon until barely moist.
4. Preheat oven to 350 degrees.
5. Wipe skillet with paper towels, and recoat with cooking spray. Place over medium-high heat.
Add 1/2 cup sliced onion and chopped green onions, and saute 3 minutes. Stir in ground cumin and
minced garlic, and saute 30 seconds. Combine masa harina and broth. Add masa mixture, chopped
cilantro, cream cheese, and salt to pan, and bring to a boil. Reduce heat, and simmer 5 minutes or
until cheese melts, stirring constantly. Place the cheese mixture, 1/3 cup chiles, and spinach in a food
processor, and process until smooth. Strain spinach mixture through a colander into a bowl, and
6. Divide the chicken mixture evenly among tortillas, and roll up. Pour 1/2 cup spinach sauce in
bottom of an 8-inch square baking dish coated with cooking spray. Arrange the filled tortillas on top
of spinach sauce. Pour the remaining spinach sauce over tortillas. Cover and bake at 350 degrees
for 10 minutes or until enchiladas are thoroughly heated. Yield: 4 servings (serving size: 1 enchilada
NUTRITIONAL INFORMATION: CALORIES 265 (27% from fat); FAT 7.9g (sat 3.8g, mono
2.2g, poly 1g); PROTEIN 22.1g; CARB 30g; FIBER 6.8g; CHOL 51mg; IRON 4.2mg;
SODIUM 723mg; CALC 205mg
Yield: 4 Servings
Cook's Notes: You may wish to garnish these enchiladas with a dollop of low-fat sour cream and fresh
chives and serve them with a side of black beans.
Recipe Source:Cooking Light YEAR: 1998 ISSUE: Sept PAGE 105
Submitted by sooz