Being involved in a relationship in which one person loves red wine and the other person prefers white wine can be a recipe for culinary conflict.
While all successful food-and-wine pairings ultimately are the result of one’s personal palate, there simply aren’t that many dishes that pair equally well with both hues of vino.
This recipe from my Mom’s fat file of clippings and notecards provides a rare exception to the rule. These low-fat enchiladas pair nicely with Sauvignon Blanc (a white wine) or Zinfandel (a red wine). Bonus: They even match well with rosé-style wines.
This recipe yields 6 servings. I hope you enjoy it, and I hope you’ll let us know in the comments box below.
CHICKEN AND SPINACH ENCHILADAS
- 1/2-lb. boneless, skinless chicken breast tenders
- 5-oz. frozen chopped frozen spinach, thawed and drained
- 1/4 cup green onions
- 8-oz. carton low fat sour cream
- 1/4 cup plain fat-free yogurt
- 2 tablespoons flour
- 1/4 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/2 cup skim milk
- 4-oz. can diced green chiles, drained
- 6 regular size (6- or 7-inch) flour tortillas
- 1/3 cup shredded reduced-fat cheddar cheese
- 1 large tomato, diced
- 3 tablespoons chopped cilantro
- 2 additional green onions
- Poach chicken in a large saucepan, in just enough water to cover. Bring to a boil, reduce heat and simmer for 10 to 15 minutes until no longer pink inside. Let cool.
- When cool enough to touch, shred chicken.
- Combine spinach with chicken and 1/4 cup green onion.
- In a separate bowl, combine sour cream, yogurt, flour, cumin and salt. Gradually add milk and stir. Add green chiles.
- Combine half of the sauce with the chicken/spinach mixture. Divide and place on the tortillas and roll up. Place tortillas seam side down in an ungreased baking dish.
- Spoon remaining sauce over the tortillas.
- Bake, uncovered, in a 350-degree oven for 20 to 25 minutes. Sprinkle with cheese. Let stand for a few minutes.
- Garnish with fresh diced tomato, chopped cilantro and more sliced green onion.