Chef Meg's Creamy Green Enchiladas

Ingredients

    12 ounces boneless chicken breast, fat trimmed
    1 tablespoon smart balance butter
    1 small onion, about 1/2 cup, diced fine
    8 ounces portabella mushrooms, sliced
    1 jalapeno, seeded and diced fine
    8 ounces baby spinach
    1 teaspoon cumin seeds or 1/2 teaspoon ground cumin
    1/4 teaspoon chili powder
    1/4 cup reduced fat sour cream
    2 tablespoons skim milk
    4 (8 inch) whole wheat flour tortillas
    1/4 cup monterey jack cheese, shredded
    1 can green chiles, chopped and drained

Description

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