Rating: 3.5 stars
3 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Conlan garnishes these enchiladas with a dollop of low-fat sour cream and fresh chives. He serves them with a side of black beans.

Recipe by Cooking Light September 1998

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Yield:
4 servings (serving size: 1 enchilada with sauce)
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Ingredients

Ingredient Checklist

Directions

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  • 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.

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  • 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.

Nutrition Facts

265 calories; calories from fat 27%; fat 7.9g; saturated fat 3.8g; mono fat 2.2g; poly fat 1g; protein 22.1g; carbohydrates 30g; fiber 6.8g; cholesterol 51mg; iron 4.2mg; sodium 723mg; calcium 205mg.
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