Prep Time: 30 Min
Cook Time: 45 Min
Ready In: 1 Hr 15 Min
Serving: 8
Ingredients
- 4 boneless skinless chicken breast halves, cut into thin strips
- 1/4 cup chopped onion
- 1 (10 ounce) package frozen chopped spinach, thawed and well drained
- 1 (10.75 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 shredded mozzarella cheese
- 8 (8 inch) flour tortillas
- Minced fresh parsley
Directions
- 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 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. x 2-in. baking pan that has been sprayed with nonstick cooking spray.
- Pour the remaining soup mixture over enchiladas. Cover and bake at 350 degrees F 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.
No comments:
Post a Comment