Creamy Chicken Enchiladas


To save time during busy weeknights, prepare this family-favorite, make-ahead chicken casserole recipe the day before serving. Before baking, spoon on the sour cream sauce, bake, then serve.

Prep Time:
40 mins
Additional Time:
30 mins
Total Time:
1 hr 10 mins
6 servings


  • ½ pound skinless, boneless chicken breasts

  • 4 cups torn fresh spinach or 1/2 of one 10-ounce package frozen chopped spinach, thawed and well-drained

  • ¼ cup green onions, thinly sliced

  • 1 (8 ounce) carton light dairy sour cream

  • ¼ cup plain fat-free yogurt

  • 2 tablespoons all-purpose flour

  • ¼ teaspoon ground cumin

  • ¼ teaspoon salt

  • ½ cup fat-free milk

  • 1 (4 ounce) can diced green chiles, drained

  • 6 (7 inch) flour tortillas

  • cup reduced-fat Cheddar or MontereyJack cheese (1-1/2 ounces)

  • 1 Chopped tomato or salsa

  • 1 Thinly sliced green onion


  1. In a 3-quart saucepan place chicken in enough water to cover. Bring to boiling; reduce heat. Cover and simmer about 15 minutes or until chicken is no longer pink. Remove chicken from saucepan. When cool enough to handle, use a fork to shred chicken into bite-size pieces. (You should have about 1-1/2 cups.) Set aside.

  2. If using fresh spinach, place spinach in a steamer basket over boiling water. Reduce heat. Steam, covered, for 3 to 5 minutes or until tender. (Or, cook in a small amount of boiling water, covered, for 3 to 5 minutes.) Drain well.

  3. In a large bowl combine chicken, spinach and green onions; set aside. In a bowl combine sour cream, yogurt, flour, cumin and salt. Stir in milk and chili peppers. Divide sauce in half. Set one portion aside.

  4. For filling, combine one portion of the sauce and the chicken-spinach mixture. Divide the filling among the tortillas. Roll up tortillas. Place, seam side down, in an ungreased 2-quart rectangular baking dish.

  5. Spoon reserved portion of sauce over tortillas. Bake, uncovered, in a 350 degrees F oven for about 25 minutes or until heated through. Sprinkle with cheese; let stand for 5 minutes. Transfer to a serving platter. To serve, garnish with chopped tomato or salsa and additional green onion, if desired


To make ahead: After filling the tortillas and placing in the baking dish, cover baking dish and chill for up to 24 hours. Store the reserved sauce separately in a covered container and chill. To serve, bake uncovered as above except add 10 to 15 minutes to cooking time or until heated through.

Nutrition Facts (per serving)

287 Calories
15g Fat
21g Carbs
17g Protein
Nutrition Facts
Servings Per Recipe 6
Serving Size 1 enchilada
Calories 287
% Daily Value *
Total Carbohydrate 21g 8%
Dietary Fiber 3g 10%
Total Sugars 2g
Protein 17g 33%
Total Fat 15g 19%
Saturated Fat 8g 40%
Cholesterol 51mg 17%
Vitamin A 1654IU 33%
Vitamin C 11mg 12%
Sodium 560mg 24%
Calcium 226mg 17%
Iron 3mg 17%
Magnesium 45mg 11%
Potassium 337mg 7%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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