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Chicken Enchiladas with Spinach Cream Sauce

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

Ingredients

  • 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

Nutrition 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

How to Make It

  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°.

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

  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° for 10 minutes or until enchiladas are thoroughly heated.