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

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

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 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

Diabetic Exchanges: One serving (prepared with skim milk and low-fat soup, sour cream and cheese) equals 3 lean meat, 1 vegetable, 1/2 fat; also, 295 calories, 496 mg sodium, 58 mg cholesterol, 22 gm carbohydrate, 29 gm protein, 11 gm fat.

Directions

  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

Nutritional Facts

Diabetic Exchanges: One serving (prepared with skim milk and low-fat soup, sour cream and cheese) equals 3 lean meat, 1 vegetable, 1/2 fat; also, 295 calories, 496 mg sodium, 58 mg cholesterol, 22 gm carbohydrate, 29 gm protein, 11 gm fat.

This recipe pairs well with a sweet white wine.

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Reviews for Spinach Chicken Enchiladas

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
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MY REVIEW
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???

MY REVIEW
Reviewed Feb. 17, 2010

I used fresh spinach and just tore it up as I added it to the chicken. With the chicken I also added about a 1tb minced garlic. I added about a cup of parm cheese to the soup mix. Then I mixed all the soup mix in with the chicken. What I didn't use as filling I poured ontop of the rolls. Next time I'm adding red pepper and mushrooms.

MY REVIEW
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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