Chicken Enchiladas With Spinach Cream Sauce - cooking recipe

Ingredients

2 poblano chiles
cooking spray
1 1/2 cups vertically sliced onions, divided
2 cups shredded cooked boneless skinless chicken breasts (about 2 breasts)
6 cups fresh spinach leaves
1/4 cup chopped green onion
1 teaspoon ground cumin
2 garlic cloves, minced
1 1/2 tablespoons all-purpose flour
1 1/4 cups reduced-sodium fat-free chicken broth
1/3 cup chopped fresh cilantro
3 ounces cream cheese (about 1/3 cup)
1/8 teaspoon salt
4 (8 inch) corn tortillas or (8 inch) flour tortillas

Preparation

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 F.
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 flour and broth. Add flour 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 F for 10 minutes or until enchiladas are thoroughly heated.