Mexican

Creamy Green Enchiladas is for Dinner.

Creamy Green Enchiladas takes 5 minutes to prepare.

Creamy Green Enchiladas takes 25 minutes to cook.

Creamy Green Enchiladas makes 4 servings.

The ingredients for Creamy Green Enchiladas are:

12 ounces chicken breasts, cooked and diced
1 tablespoon smart balance butter
1 medium onion, about 1/2 cup, chopped
2 cups baby portabella mushrooms, sliced
1 jalapeno, seeded and minced
10 ounces (1 pound bag) baby spinach
1 teaspoon cumin seeds or 1/2 teaspoon ground cumin
1/4 teaspoon chili powder
1/4 cup reduced-fat sour cream
2 tablespoons skim milk
4 (8 inch) whole-wheat tortillas
1/4 cup Monterey Jack, shredded
1 can green chilies, chopped and drained

Here is how you make Creamy Green Enchiladas:

Preheat oven to 350 degrees Fahrenheit. In a large saute pan, heat the butter until it starts foaming. Add the onion and cook for 2 minutes, then add the mushrooms and cook another three minutes. Add the jalapeno and spices to the pan, stir to combine, then add the spinach and cook just until wilted.Combine the milk with sour cream in a small bowl. Pour 2 tablespoons of the mixture over the sauteed vegetables and stir to combine. Add chicken to the pan, remove from heat.Spray a 8 X 10 inch baking dish with cooking spray. Run tortillas under cool water briefly to soften them, them place each one a cutting board and fill with 3/4 cup of filling. Fold over the bottom, then the top, followed by the two sides. Place each enchilada fold side down in the baking dish. Cover with the remaining sauce, cheese, and green chilies. Bake for 15 minutes, until the cheese is melted and the sauce is bubbly.Remove from oven and cool slightly before serving.Makes 4 enchiladas, one per serving.

The nutritional information for Creamy Green Enchiladas is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 335.7

• Total Fat: 11.4 g
• Cholesterol: 65.6 mg
• Sodium: 636.1 mg
• Total Carbs: 31.5 g
• Dietary Fiber: 6.2 g
• Protein: 29.2 g

Creamy Green Enchiladas is Mexican cuisine.