How to Make Spinach Chicken Enchiladas - A Step-by-Step Guide

When it comes to Mexican cuisine, enchiladas are a staple dish that is loved by many. These delicious and flavorful rolled tortillas filled with meat, cheese, and sauce are a crowd-pleaser at any gathering. And if you're looking for a twist on the classic chicken enchiladas, then these Spinach Chicken Enchiladas are just the recipe for you!

These enchiladas are packed with all the traditional flavors of a classic chicken enchilada, but with the added bonus of nutritious and delicious ...

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Ingredients

  • 4 boneless skinless chicken breast halves, cut into thin strips
  • ¼ 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
  • ¾ 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
  • 1 teaspoon Minced fresh parsley

Information

  • Prep Time: 30 mins
  • Cook Time: 45 mins
  • Total Time: 1 hr 15 mins
  • Servings: 8
  • Yield: 8 servings

  • 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.