Shelly's Recipe

CHICKEN SPINACH ENCHILADAS - Easy

Category: Casseroles - Chicken and Turkey

4 boneless, skinless chicken breasts, cut into thin strips
1/4 cup chopped onion
1/2 tsp ground cumin
1 (10 oz) pkg frozen chopped spinach, thawed, drained and squeezed dry
1 can cream of mushroom soup
3/4 cup milk
1 (8 oz) container sour cream
1 tsp ground nutmeg, garlic powder and onion powder
2 cups shredded sharp cheddar cheese or Monterey jack cheese
8 flour tortillas

Preheat oven to 350. Coat skillet with cooking spray. Sprinkle chicken with cumin and cook in skillet along with the onion over medium heat for 6 minutes or until chicken is no longer pink. Remove from heat; add spinach; mix well.

In a bowl, combine soup and next 5 ingredients. Stir 3/4 cup of soup mixture into the chicken mixture. Divide evenly among tortillas. Roll up and place, seam side down, in a 13x9 inch baking pan sprayed with cooking spray. Pour remaining sauce over all. Cover and bake for 30 minutes. Uncover and sprinkle with cheese; return to oven for 15 minutes or until cheese is melted and bubbly.