Spinach Chicken Enchiladas Recipe
Spinach Chicken Enchiladas Recipe photo by Taste of Home
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Spinach Chicken Enchiladas Recipe

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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.
TOTAL TIME: Prep: 30 min. Bake: 45 min.
MAKES:8 servings
TOTAL TIME: Prep: 30 min. Bake: 45 min.
MAKES: 8 servings


  • 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

Nutritional Facts

1 each: 295 calories, 11g fat (0 saturated fat), 58mg cholesterol, 496mg sodium, 22g carbohydrate (0 sugars, 0 fiber), 29g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1/2 fat.


  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.
Originally published as Spinach Chicken Enchiladas in Country April/May 1995, p51

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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angieact1 User ID: 1990802 218959
Reviewed Jan. 27, 2015

"Very tasty and a nice change from the norm. I did leave out the nutmeg."

kbuell79 User ID: 2545745 30025
Reviewed Feb. 23, 2010

"I think this is a terrific idea but when we made it the teaspoon of nutmeg was overpowering and we had to throw the whole thing out! Did we do something wrong???"

tkirkham27 User ID: 3810581 201215
Reviewed Jan. 17, 2010

"My family loves these. I make it sometimes once a month. The only thing I do different is up the garlic to 2 tsp and double the sauce. My husband says they taste even better as leftovers!!!"

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