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Spinach Chicken Enchiladas

By: Joy Headley  
"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."

Rating: This weblink has been rated 33 times with an average star rating of 4.2 Read Reviews (28)

Rate/Review | 1,397 people have saved this

Prep Time:
30 Min
Cook Time:
45 Min
Ready In:
1 Hr 15 Min

Servings  (Help)

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Original Recipe Yield 8 servings
 

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

  1. 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.

Footnotes

  • 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.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 31, 2007 by Kristin G. 
This is a very easy and delicious meal to make. I only made a few changes, which were that I... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 4, 2006 by NJMEGAN 
What a great way to use that frozen spinach in the back of the freezer! Very tasty, very... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 3, 2007 by MAGGIE35 
I liked it!!!! Only used 1/2 of the spinach and will make sure it's spread out really... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 15, 2006 by Kalie 
This recipe turned out very well for us. Even better the second day. We also added some green... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on May 12, 2009 by Jondra 
Nutmeg in Enchiladas is weird. It was really overpowering. If I ever make these again I will... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 24, 2007 by StephySteph 
Mmm, very good recipe. I think next time I make it I won't put as much nutmeg in, but... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 3, 2007 by KATHY542 
Turned out awesome, took others suggestion to use sour cream, less milk.Plus once I had... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 2, 2007 by micahkarl 
Easy to make. Great idea with the spinach. I would leave out the nutmeg. I am just not a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 14, 2006 by Mrs. Bruels 
I added a can of green chilies to this recipe and it came out perfect. Delicious! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 21, 2009 by Designer Coleman 
After cooking the meat and onions, I mixed with all the ingredients and ran it through the... MORE

 
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