Spinach Chicken Enchiladas

4 boneless skinless chicken breast halves cut into thin strips
1/4 onion, chopped
One 10-ounce package frozen spinach, chopped, thawed, and drained
One 10-1/2 ounce can condensed cream of mushroom soup, undiluted
3/4 cup milk
1 cup sour cream
1 teaspoon ground nutmeg
1 teaspoon garlic powder
1 teaspoon onion powder
2 cups Mozzarella cheese, shredded
8 flour tortillas (8 inch in diameter)
Fresh parsley, minced

Preheat oven to 350F. Coat a large skillet with nonstick cooking spray. Cook and stir chicken and onion over medium heat for 6-8 minutes or until chicken is no longer pink. Remove from heat. Add spinach and mix well. In a bowl, combine soup, milk, sour cream and seasonings.

Mix well. Stir 3/4 cup milk into chicken and spinach mixture. Divide evenly among tortillas. Roll up and place seam side down in a 13 x 9 x 2 inch baking pan that has been sprayed with non-stick cooking spray. Pour the remaining soup mixture over enchiladas. Cover and bake at 350F for 30 minutes. Uncover and sprinkle with, cheese. Return to oven for 15 minutes or until cheese is melted and bubbly. Garnish with minced parsley.

Serves 8.

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Cajun Country -- New Iberia, Louisiana