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Spinach Chicken Enchiladas Recipe

Spinach Chicken Enchiladas Recipe

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. YIELD: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

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.

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 Pairings

Sweet White Wine

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