"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Spinach Chicken Enchiladas Recipe

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This recipe for Spinach Chicken Enchiladas, by , is from Stanton Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lori Reed Garthwaite
Added: Wednesday, July 1, 2009


4 boneless chicken breasts cut into thin strips
1 teaspoon onion powder
1 teaspoon garlic powder
3/4 cup milk
1/4 cup chopped onion
Minced fresh parsley
1 cup sour cream
1 can condensed cream of mushroom soup
1 teaspoon ground nutmeg
1 (10 ounce) package frozen chopped spinach, thawed and well drained
2 cups shredded mozzarella cheese
8 (8 inch) flour tortillas

In large skillet, 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




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