Spinach Chicken Enchiladas Recipe

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Ingredients:

Serving

4 boneless skinless chicken breast halves, cut into thin strips
1/4 cup chopped onion
1 package (10 oz) frozen chopped spinach, thawed and well drained
1 can (10-3/4 oz) condensed cream of mushroom soup, undiluted
3/4 cup milk
1 cup (8 oz) sour cream
1 tsp ground nutmeg
1 tsp garlic powder
1 tsp onion powder
2 cups (8 oz) shredded part-skim mozzarella cheese
8 flour tortillas (8 inches)
minced fresh parsley

Directions:

Coat a large skillet with cooking spray; cook and stir chicken and onion over medium heat for 6-8 minutes or until chicken juices run clear. Remove from the heat; stir in spinach.
In a large bowl, combine the soup, milk, sour cream and seasonings. Stir 3/4 cup soup mixture into chicken mixture. Place filling down the center of each tortilla. Roll up and place, seam side down, in a 13-in. x 9-in. baking pan that has been sprayed with cooking spray. Pour the remaining soup mixture over enchiladas.
Cover and bake at 350° for 30 minutes. Uncover and sprinkle with cheese; bake 15 minutes longer or until cheese is melted and bubbly. Garnish with parsley. Yield: 8 servings.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	267 Kcal (1118 kJ)
Calories from fat	68.6 Kcal
		% Daily Value*
Total Fat	7.62g	12%
Cholesterol	75.86mg	25%
Sodium	617.94mg	26%
Potassium	454.35mg	10%
Total Carbs	21.02g	7%
Sugars	1.56g	6%
Dietary Fiber	1.34g	5%
Protein	29.35g	59%
Vitamin C	0.7mg	1%
Iron	1.1mg	6%
Calcium	113.8mg	11%

Amount Per 100 g
Calories	135.77 Kcal (568 kJ)
Calories from fat	34.88 Kcal
		% Daily Value*
Total Fat	3.88g	12%
Cholesterol	38.57mg	25%
Sodium	314.23mg	26%
Potassium	231.04mg	10%
Total Carbs	10.69g	7%
Sugars	0.79g	6%
Dietary Fiber	0.68g	5%
Protein	14.93g	59%
Vitamin C	0.3mg	1%
Iron	0.5mg	6%
Calcium	57.8mg	11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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