Spinach Chicken Enchiladas |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 8 |
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My husband is a pastor, so I fix meals for large groups often. This one is a favorite and a nice change from the usual beef enchiladas. Ingredients:
4 boneless skinless chicken breast halves, cut into thin strips |
1/4 cup chopped onion |
1 package (10 ounces) frozen chopped spinach, thawed and well drained |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
3/4 cup milk |
1 cup (8 ounces) sour cream |
1 teaspoon ground nutmeg |
1 teaspoon garlic powder |
1 teaspoon onion powder |
2 cups (8 ounces) shredded part-skim mozzarella cheese |
8 flour tortillas (8 inches) |
minced fresh parsley |
Directions:
1. 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.
2. 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.
3. 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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