Name: Spinach Chicken Enchiladas
Yield: 4 servings
Ingredients: 4 boneless, skinless, chicken breasts; 10 oz pkg. frozen, chopped spinach, thawed and drained; 1 can cream of mushroom soup; 1 tsp. nutmeg; 1 tsp. onion powder; 2 c. shredded mozzarella cheese; 1/4 c. chopped onion; 3/4 c. milk; 8 oz. sour cream; 1 tsp. garlic powder; 8 flour tortillas, 8 inch

Servings: persons

4 boneless, skinless, chicken breasts
10 oz pkg. frozen, chopped spinach, thawed and drained
1 can cream of mushroom soup
1 tsp. nutmeg
1 tsp. onion powder
2 c. shredded mozzarella cheese
1/4 c. chopped onion
3/4 c. milk
8 oz. sour cream
1 tsp. garlic powder
8 flour tortillas, 8 inch

1
Cut chicken breasts into pieces.
2
Cook.
3
Stir with onion 6-8 minutes or until chicken is no longer pink.
4
Remove from heat.
5
Add spinach.
6
Mix well.
7
Combine soup, milk, sour cream, and seasonings, mix well.
8
Stir 3/4 cup of the soup mixture into chicken and spinach.
9
Divide evenly into tortillas.
10
Roll up and place seam down in 13 x 9-inch inch pan that has been sprayed with cooking spray.
11
Pour remaining soup mixture over enchiladas.
12
Cover and bake 30 minutes at 350u00b0.
13
Uncover and sprinkle with cheese. Return to oven 5-10 minutes.
14
Sprinkle with chili powder (optional).

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Spinach Chicken Enchiladas

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