Spinach Chicken Enchiladas

Name: Spinach Chicken Enchiladas
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 8
Cuisine: Mexican
Ingredients: 283 grams can condensed cream of mushroom soup, undiluted; 8 8-inchs flour tortillas (8 inches); 8 servings Minced fresh parsley; 283 grams package frozen chopped spinach, thawed and well drained; 1 teaspoon garlic powder; 1 teaspoon ground nutmeg; 177 milliliters milk; 59 milliliters chopped onion; 1 teaspoon onion powder; 227 grams cups shredded part-skim mozzarella cheese; 4 boneless skinless chicken breast halves, cut into thin strips; 227 grams cup sour cream

If you want to add more Mexican recipes to your recipe box, Spinach Chicken Enchiladas might be a recipe you should try. One portion of this dish contains about 28g of protein, 17g of fat, and a total of 401 calories. This recipe serves 8. This recipe covers 29% of your daily requirements of vitamins and minerals. If you have milk, spinach, onion, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 1 hour and 15 minutes.

Instructions

Coat a large skillet with cooking spray; cook and stir chicken and onion over medium heat for 6-8 minutes or until chicken juices run clear.

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Cooking Spray

Whole Chicken

Onion

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Frying Pan

Remove from the heat; stir in spinach.

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Spinach

In a large bowl, combine the soup, milk, sour cream and seasonings. Stir 3/4 cup soup mixture into chicken mixture.

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Seasoning

Sour Cream

Whole Chicken

Milk

Soup

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Bowl

Place filling down the center of each tortilla.

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Tortilla

Roll up and place, seam side down, in a 13-in. x 9-in. baking pan that has been sprayed with cooking spray.

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Cooking Spray

Roll

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Baking Pan

Pour the remaining soup mixture over enchiladas.

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Soup

Cover and bake at 350° for 30 minutes. Uncover and sprinkle with cheese; bake 15 minutes longer or until cheese is melted and bubbly.

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Cheese

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Oven

Garnish with parsley.

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Parsley

Equipment

Ingredients

Servings:

283grams

can condensed cream of mushroom soup, undiluted 88-inchs

flour tortillas (8 inches)8servings

Minced fresh parsley 283grams

package frozen chopped spinach, thawed and well drained 1teaspoon

garlic powder 1teaspoon

ground nutmeg 177milliliters

milk 59milliliters

chopped onion 1teaspoon

onion powder 227grams

cups shredded part-skim mozzarella cheese 4

boneless skinless chicken breast halves, cut into thin strips 227grams

cup sour cream

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Enchilada works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Joseph Phelps Pastorale Vineyard Pinot Noir. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 50 dollars per bottle.