Chicken Enchiladas
- Ready In:
- 1hr
- Ingredients:
- 10
- Yields:
-
1 nine X thirteen pan size
- Serves:
- 8
ingredients
- 8 (8 inch) flour tortillas
- 1 (10 ounce) can cream of mushroom soup
- 1 cup sour cream
- 3⁄4 cup milk
- 4 boneless skinless chicken breasts
- 1⁄2 cup chopped onion
- 1 (10 ounce) package frozen spinach, thawed
- 1 teaspoon garlic salt
- 1 teaspoon nutmeg
- 1 (8 ounce) bag mozzarella cheese
directions
- Dice chicken and brown with onion in skillet with about 1 tbsp oil, set aside.
- Defrost spinach and squeeze out all moisture.
- In large bowl, mix cooked chicken, onion and spinach set aside.
- In another bowl combine all other ingredients except cheese to form liquid mixture.
- Take 1/2 cup of liquid mixture and pour a little on each open shell.
- Spread chicken mixture on top of the liquid mixture on each shell.
- Roll up all shells and place seam side down in a greased 9X13 pan.
- Pour remaining liquid over all.
- Cover tightly and bake at 350 for 30 minutes.
- Uncover and sprinkle cheese on all and bake until cheese is melted and browned, (may need to put under broiler just a couple minutes as well).
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Reviews
-
I made this using the leftover chicken I had from making broth via the online cooking school Zaar had a few weeks ago. These were delicious, very easy to assemble, and a big hit with my picky family. I plan to make them again this time using leftover turkey from Thanksgiving. Thanks for a great recipe that will surely be a keeper in our house!
RECIPE SUBMITTED BY
Susie in Texas
Sour Lake, Texas