Recipes

Search, browse, and manage your recipe collection.

New recipe
    Clear
    Name Serving Size Actions
    Chicken Cordon Bleu Burgers View Edit
    Chicken Creole with Chile Cream Sauce View Edit
    chicken crepes with asparagus and mushrooms View Edit
    Chicken Crostina View Edit
    Chicken Crunch View Edit
    Chicken Curry View Edit
    Chicken Curry 2 View Edit
    Chicken Curry Crepes View Edit
    Chicken Curry with Chickpeas View Edit
    Chicken Curry with Yellow Lentils View Edit
    Chicken Divan View Edit
    Chicken Enchiladas View Edit

    Servings: Not specified

    Directions

    1. In a medium sized saucepan, cook fresh spinach with a small amount of water, covered, for 5 minutes on medium-high heat. 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° F 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.

    Ingredients
    • 1 1/2 cups cooked chicken breast, shredded into bite-sized pieces
    • 4 cups torn fresh spinach leaves
    • 2 green onions, thinly sliced
    • 1 8 oz. carton of nonfat sour cream
    • 1/4 cup plain, nonfat yogurt
    • 2 tablespoons whole grain flour
    • 1/4 teaspoon ground cumin
    • 1/4 teaspoon salt
    • 1/2 cup 1% milk
    • 1 jalapeño pepper, seeded and minced
    • 6 whole wheat tortillas, 6-8 inces in diameter
    • 1/2 low fat shredded cheddar cheese

    Parsed from recipe text (no separate ingredient records).

    Comments

    Fat: 9.8 g Carbohydrates: 30.5g Calories: 351.5 Protein: 36.2g

    Chicken Enchiladas ***** View Edit
    Chicken Enchiladas with Roasted Tomatillo Chile Salsa View Edit
    Chicken Fajita Lettuce Wraps View Edit