Creamy Chicken Enchiladas

Creamy Chicken Enchiladas If You Are Home Alone

Creamy Chicken Enchiladas is an easy recipe to make when you are home alone and too lazy to cook, requiring few ingredients and less time.

Ingredients :-

• ½ pound boneless chicken breasts
• 1 thinly sliced green onion
• 1 chopped tomato or salsa
• ⅓ cup cheddar
• 6 (7 inch) flour tortillas
• 1 can diced green chillies, drained
• ½ cup low fat milk
• ¼ tsp salt
• ¼ tsp ground cumin
• 2 tbsp all-purpose flour
• ¼ cup yogurt
• 1 sour cream
• ¼ cup green onions, thinly sliced
• 4 cups torn fresh spinach

Method :-

• Boil water in a saucepan and add chicken to it. Cover and simmer for about 15 minutes until tender. Remove chicken from saucepan. Cool it and shred chicken into bite-size pieces with a fork. Leave it aside.
• Cook fresh spinach in a small amount of boiling water while keeping it covered for 5 minutes until tender. Drain well.
• Mix chicken, spinach and green onions in a bowl and leave it aside. In a separate bowl, combine sour cream, yogurt, flour, cumin and salt. Stir in milk and chili peppers. Divide sauce in half. Set one portion aside.
• For filling, combine one portion of the sauce and the chicken-spinach mixture. Divide the filling among the tortillas. Roll up tortillas. Place in an ungreased 2-quart rectangular baking dish.
• Spoon reserved portion of sauce over tortillas. Bake, uncovered, in a 350 degrees F oven for about 25 minutes. Sprinkle with cheese and let it stand for 5 minutes. Transfer to a serving platter. Garnish with chopped tomato or salsa and additional green onion and serve hot.