Enchiladas are a favorite in my house. I just got this recipe. Now of course, this isn't exactly a WLS friendly version but I think it can be easily adapted to make it much healthier. Just thought I would share. As soon as I feel up to cooking, I may try this.
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Spinach Chicken Enchiladas
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Submitted By: Joy Headley
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Prep Time: 30 Minutes
Cook Time: 45 Minutes
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Ready In: 1 Hour 15 Minutes
Servings: 8
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"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."
Ingredients:
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4 boneless skinless chicken breast halves, cut into
thin strips
1/4 cup chopped onion
1 (10 ounce) package frozen chopped spinach,
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thawed and well drained
1 (10.75 ounce) can condensed cream of mushroom
soup, undiluted
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| Spinach Chicken Enchiladas (continued) |
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Ingredients: (continued)
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3/4 cup milk
1 cup sour cream
1 teaspoon ground nutmeg
1 teaspoon garlic powder
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1 teaspoon onion powder
2 cups shredded mozzarella cheese
8 (8 inch) flour tortillas
Minced fresh parsley
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Directions:
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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. 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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When life hands you lemons, ask for tequila & salt and give me a call!
