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Spinach chicken enchiladas

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Ingredients/Components

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

How to make spinach chicken enchiladas:

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

Recipe categories: Chicken, Main dish, Chicken breast.

Rating:

3.8

Average rating: 3.8, total votes: 5

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