by Karin Calloway
My favorite chicken enchiladas are a combination of diced chicken, sour cream, cheese and spinach, all wrapped in a flour tortilla and baked. While the combination is quite delicious, its preparation can be time consuming.
I devised my recipe for Chicken Enchilada Soup as a way to satisfy my craving for the flavors of the dish without all the work. Start your meal with a big fruit salad or a salad of mixed greens tossed with grapefruit segments and your favorite poppy seed or sweet and sour dressing. And, serve your soup with plenty of tortilla chips for dipping.
- 2 tablespoons butter, margarine or olive oil
- 4 boneless, skinless chicken breast halves, diced
- 2 teaspoons minced garlic
- 1 4-ounce can diced green chilies
- 2 14-ounce cans low sodium chicken broth
- 8 ounces reduced fat sour cream
- 1 10 3/4-ounce jar chili cheese dip*
- 8 ounces frozen chopped spinach, defrosted and drained well
- 4 ounces reduced fat shredded Cheddar or Monterey Jack cheese, for garnish, optional
Heat butter, margarine or olive oil in a Dutch oven. Add chicken and sauté 3 minutes. Add garlic and sauté 3 minutes more, until chicken is nearly done. Add diced green chilies and chicken broth and bring to a boil. Stir in sour cream, chili cheese dip, and chopped spinach. Simmer 5 to 10 minutes, but do not boil or it may curdle. Ladle into bowls and top each serving with some of the shredded cheese.
Makes 6 servings.
*Frito Lay brand was used for testing purposes.