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Dianne's Recipes
A selection of wonderful recipes from Dianne’s restaurant kitchen
you can print.
 2 1/2 lbs Boneless (dark or light) Chicken Meat
10 cups Fresh Spinach, torn and washed
1 1/4 cups finely chopped Green Onions
3 1/3 cups Light Sour Cream
1 1/4 cups Low Fat Yogurt
1/2 cup plus 2 T spoons Oat Flour
1 1/4 tsp Salt
2 1/2 cups Heavy Cream
2 cups Canned Green Chili Peppers, drained
6 to 8 Whole Wheat Flour Tortillas
2 1/2 cups Jack and Cheddar Cheese, shredded
Salsa for garnish
Bake, boil or grill chicken, then shred. Steam spinach and drain well. Combine chicken, spinach, cheese and green onions, set aside. In a large bowl, combine sour cream, yogurt, flour and salt. Stir in cream and chili peppers. Divide sauce in half and set one portion aside.
For filling, combine one portion of the sauce and the chicken spinach mixture. Divide filling among tortillas and roll them up. Lay each enchilada seam side down in a baking pan, spoon the second portion of sauce on top of enchiladas and bake in 350 degree oven until heated through. Sprinkle with cheese and serve with salsa.
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