| Ingredients: |  |
| |
 |
1
1/2 cups cooked chicken breast, shredded into bite-sized pieces |
|
4
cups torn fresh spinach leaves or 1 10-oz. package frozen chopped spinach, thawed
and drained |
|
2 green
onions, thinly sliced |
|
1
8-oz. carton of nonfat sour cream |
|
1/4
cup plain, nonfat yogurt |
|
2
tablespoons all-purpose flour |
|
1/4
teaspoon ground cumin |
|
|
|
|
|
1
jalapeño pepper, seeded and minced |
|
6
flour tortillas, 6-8 inches in diameter |
|
1/3 cup
shredded cheddar cheese
|
| Directions: |
| |
| 1. |
In
a medium sized saucepan, cook fresh spinach with a small amount of water, covered,
for 5 minutes on medium-high heat. If using frozen spinach, do not cook it. Drain
well. |
| 2. |
In
a large bowl, combine cooked chicken, spinach and green onions. Mix well and set
aside. |
| 3. |
Make
the sauce: In a medium sized bowl, combine sour cream, yogurt, flour, cumin and
salt. Add milk and jalapeño pepper and mix well. |
| 4. |
Pour
half the sauce into the chicken and spinach mixture and mix well. Divide the filling
among the tortillas. Fold opposite ends of a tortilla up about 1 inch over filling
then fold the left and right sides over the folded end, overlapping. |
| 5. |
Place
filled tortillas, seam sides down on an ungreased rectangular baking dish. |
| 6. |
Spoon
remaining sauce over the tortillas and bake, uncovered, in a 350 degree oven for
about 20 minutes or until heated through. |
| 7. |
Sprinkle
with cheddar cheese and let stand for 5 minutes. |
| 8. |
Top with
salsa and chopped green onions as desired and serve. |
