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Spinach Chicken Enchiladas

 Spinach Chicken Enchiladas
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.
8 ServingsPrep: 30 min. Bake: 45 min.


  • 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


  • 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.
  • 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.
  • Cover and bake at 350° for 30 minutes. Uncover and sprinkle with

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Spinach Chicken Enchiladas (continued)

Directions (continued)

  • cheese; bake 15 minutes longer or until cheese is melted and bubbly.
  • Garnish with parsley. Yield: 8 servings.
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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.