Chicken Enchiladas with Spinach Cream Sauce

Cooking Light
Conlan garnishes these enchiladas with a dollop of low-fat sour cream and fresh chives. He serves them with a side of black beans.
4 servings (serving size: 1 enchilada with sauce)


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2 poblano chiles
Cooking spray
1 1/2 cups vertically sliced onion, divided
2 cups shredded ready-to-eat roasted skinned, boned chicken breasts (about 2 breasts)
6 cups fresh spinach leaves
1/4 cup chopped green onions
1 teaspoon ground cumin
2 garlic cloves, minced
1 1/2 tablespoons 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 teaspoon salt
4 (8-inch) corn tortillas


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.

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.

Steam spinach leaves, covered, 5 minutes or until wilted. Place spinach in a colander, pressing with the back of a spoon until barely moist.

Preheat oven to 350°.

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 ina food processor, and process until smooth. Strain spinach mixture through a colander into a bowl, and discard solids.

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° for 10 minutes or until enchiladas are thoroughly heated.

Created date

September 1998

Nutritional Information

Calories 265
Caloriesfromfat 27 %
Fat 7.9 g
Satfat 3.8 g
Monofat 2.2 g
Polyfat 1 g
Protein 22.1 g
Carbohydrate 30 g
Fiber 6.8 g
Cholesterol 51 mg
Iron 4.2 mg
Sodium 723 mg
Calcium 205 mg