Creamy Chicken Enchiladas

submitted by Michelle Clark, Health Information Management Team Lead

Ingredients 
8 ounces skinless, boneless chicken breast halves
¾ cup reduced-sodium chicken broth
¼  teaspoon ground black pepper
4 cups torn fresh spinach
2 tablespoons chopped onion
1 ¼ cups sour cream
½ bar cream cheese, softened
2 tablespoons all-purpose flour
½  teaspoon ground cumin
½  cup milk
4 ounce can diced green chile peppers, drained
6 burrito shells  
1 cup shredded Monterey Jack cheese  
Snipped fresh cilantro (optional)
Salsa and/or thinly sliced green onion (optional)

Directions

• Preheat oven to 350 degrees F. In a large skillet combine chicken, broth, and black pepper. Bring to boiling; reduce heat. Simmer, covered, for 12 to 14 minutes or until chicken is no longer pink (170 degrees F); drain. Using two forks, shred chicken into bite-size pieces.
• Meanwhile, place spinach in a steamer basket. Place basket in a saucepan over 1 inch of boiling water. Steam, covered, for 3 to 5 minutes or until tender. Transfer spinach to a sieve; press out excess liquid with the back of a spoon.
• For filling, in a large bowl combine shredded chicken, cooked spinach, and the 2 tablespoons onion. For sauce, in a small bowl combine well the sour cream, cream cheese, flour, salt, and cumin. Stir in milk and chile peppers. Stir half of the sauce into filling; set the remaining sauce aside.
• Grease well a 2-quart baking dish. Divide filling among shells; roll up, arrange seam sides down, in the prepared baking dish. Top with the remaining sauce.
• Bake, covered, for 20 minutes.  Add cheese and cilantro on top, bake, uncovered, about 20 minutes more or until heated through. Let stand for 5 minutes before serving. If desired, serve with salsa.