Spinach Chicken Enchiladas Recipe

Name: Spinach Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 fat-free milk; 1 cup sour cream; 1 teaspoon ground nutmeg; 1 teaspoon garlic powder; 1 teaspoon onion powder; 2 cups shredded part-skim mozzarella cheese; 8 flour tortillas (8 inches); Minced fresh parsley

Servings: persons

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 fat-free milk
1 cup sour cream
1 teaspoon ground nutmeg
1 teaspoon garlic powder
1 teaspoon onion powder
2 cups shredded part-skim mozzarella cheese
8 flour tortillas (8 inches)
Minced fresh parsley

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
3
that has been sprayed with cooking spray. Pour the remaining soup mixture over enchiladas.
4
Cover and bake at 350u00b0 for 30 minutes. Uncover and sprinkle with cheese; bake 15 minutes longer or until cheese is melted and bubbly. Garnish with parsley.

1237

kcal

Calories

Fat

166

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Spinach Chicken Enchiladas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spinach Chicken Enchiladas

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