Spinach Chicken Enchiladas Recipe

4.5 3 4
Spinach Chicken Enchiladas Recipe
Spinach Chicken Enchiladas Recipe photo by Taste of Home
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Spinach Chicken Enchiladas Recipe

Read Reviews
4.5 3 4
Publisher Photo
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.
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Bake: 45 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Bake: 45 min.

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 mozzarella cheese
  • 8 flour tortillas (8 inches)
  • Minced fresh parsley

Directions

Coat a large skillet with cooking spray; cook and stir chicken and onion over medium heat for 6-8 minutes or until chicken is no longer pink. Remove from the heat; add spinach and mix well. In a bowl, combine soup, milk, sour cream and seasonings; mix well. Stir 3/4 cup into chicken and spinach mixture. Divide evenly among tortillas. 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 cheese; return to the oven for 15 minutes 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

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.

  • 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 mozzarella cheese
  • 8 flour tortillas (8 inches)
  • Minced fresh parsley
  1. Coat a large skillet with cooking spray; cook and stir chicken and onion over medium heat for 6-8 minutes or until chicken is no longer pink. Remove from the heat; add spinach and mix well. In a bowl, combine soup, milk, sour cream and seasonings; mix well. Stir 3/4 cup into chicken and spinach mixture. Divide evenly among tortillas. 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 cheese; return to the oven for 15 minutes 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

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Reviews forSpinach Chicken Enchiladas

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

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

MY REVIEW
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???"

MY REVIEW
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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