Spinach Chicken Enchiladas

11 ingredients
14 steps

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

Directions

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

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