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Spinach Chicken Enchiladas

Source of Recipe

Joy Headley, Grand Prairie, Texas; Country Magazine, April-May 1995.

Spinach Chicken Enchiladas

"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."

Exchanges
Yield: 8 servings

4 boneless skinless chicken breast halves, cut into thin strips
1/4 cup chopped onion
1 package (10 ounces) frozen chopped spinach, thawed and well drained
1 can (10-3/4 ounces)reduced-fat condensed cream of mushroom soup, undiluted
3/4 cup skim milk
1 cup (8 ounces)low-fat sour cream
1 teaspoon ground nutmeg
1 teaspoon garlic powder
1 teaspoon onion powder
2 cups (8 ounces)reduced-fat shredded mozzarella cheese
8 flour tortillas (8 inches)
Minced fresh parsley

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.x9-in.x2-in. baking pan that has been sprayed with nonstick cooking spray.

Pour the remaining soup mixture over enchiladas. Cover and bake at 350F 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.

One serving equals: 295 calories, 496mg sodium, 58mg cholesterol, 22gm carbohydrate, 29gm protein, 11gm fat. ++++ Exchanges: 3 lean meat, 1 vegetable, 1/2 fat