Recipe Request:Chicken Enchiladas with Spinach Cream Sauce

[wrwom]

Could someone please post this recipe from Sept 1998 issue, I have misplaced that issue.

Thanks,
William

[Shirley Panek]

Here you go. I always have trouble rolling up corn tortillas. Any helpful hints?


* Exported from MasterCook *

Chicken Enchiladas with Spinach Cream Sauce

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 poblano peppers
cooking spray
1 1/2 cups onion -- vertically sliced, divided
2 cups shredded ready-to-eat roasted skinned,
boned chicken breasts -- (about 2 breasts)
6 cups fresh spinach
1/4 cup chopped green onions
1 teaspoon ground cumin
2 cloves garlic -- minced
1 1/2 tablespoons masa harina -- or all-purpose flour
1 1/4 cups fat-free, less-sodium chicken broth
1/3 cup chopped fresh cilantro
3 ounces 1/3-less-fat cream cheese -- (about 1/3 cup)
1/8 teaspoon salt
4 8-inch corn tortilla

Preheat broiler. Place chiles on a foil-lined baking sheet; broil 10 minutes or until blackened, turning occasionally. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel chiles; cut in half lengthwise. Discard seeds and membranes; slice into strips to measure 2/3 cup.

Place a large skillet coated with cooking spray over medium heat until hot. Add 1 cup sliced onion; cook 10 minutes or until golden brown, stirring frequently. Stir in chicken and 1/3 cup chiles; spoon chicken mixture into a bowl.

Steam spinach leaves, covered, 5 minutes or until wilted. Place spinach in a colander, pressing with the back of a spoon until barely moist.

Preheat oven to 350 degrees.

Wipe skillet with paper towels, and recoat with cooking spray. Place over medium-high heat. Add 1/2 cup sliced onion and chopped green onions, and saute 3 minutes. Stir in ground cumin and minced garlic, and saute 30 seconds. Combine masa harina and broth. Add masa mixture, chopped cilantro, cream cheese, and salt to pan, and bring to a boil. Reduce heat, and simmer 5 minutes or until cheese melts, stirring constantly. Place the cheese mixture, 1/3 cup chiles, and spinach in a food processor, and process until smooth. Strain spinach mixture through a colander into a bowl, and discard solids.

Divide the chicken mixture evenly among tortillas, and roll up. Pour 1/2 cup spinach sauce in bottom of an 8-inch square baking dish coated with cooking spray. Arrange the filled tortillas on top of spinach sauce. Pour the remaining spinach sauce over tortillas. Cover and bake at 350 degrees for 10 minutes or until enchiladas are thoroughly heated.


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Per serving: 116 Calories (kcal); 1g Total Fat; (8% calories from fat); 5g Protein; 24g Carbohydrate; 0mg Cholesterol; 149mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

Serving Ideas : Serving size: 1 enchilada with sauce

Garnish these enchiladas with a dollop of low-fat sour cream and fresh chives. Serve them with a side of black beans.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0

[lorilei]

Here's are the steps that helped me to roll better tortillas:

(remember to always use warmed tortillas, as they are definitively more pliable)

1 Place the tortilla on a flat surface

2 Place filling on the tortilla, putting most of it on the end closest to you

3 Fold small portion of right and left sides down flat

4 NOW, take the end closest to you and begin to roll the tortilla, supporting the filling with your fingers as you roll

WA-LA
Semi-perfect tortillas all the time!!

[wrwom]

Thanks for the recipe.

Other than warming the tortillas first I don't have a secrect for rolling them. I warm them in the mircowave between two plates to keep the steam in.

William