Chicken Spinach Enchiladas
8 Flour Tortillas
1 can Cream of chicken Soup
8 Oz. Sour Cream
Shredded Cheddar Cheese
Shredded Monterrey Jack or Mozzarella Cheese
1 package Frozen Chopped Spinach
4 or 5 Chicken Tenders or chicken breasts
Optional* Green Chile's, Cream Cheese
Cut chicken tenders into bite size pieces add salt pepper, and garlic to taste. Saute in olive oil until chicken is cooked.
Defrost Spinach and squeeze out excess liquid. Place Spinach in a mixing bowl and add 2 tablespoon of soup, 4 oz sour cream, 4 oz cheddar cheese and 4 oz of shredded Mozzarella or Monterrey Jack cheese, and chicken tenders. At this time you can add 3 oz of softened cream cheese and 1/2 can of small chopped green chilies. Mix well.
Spoon part of the mixture onto each tortilla and roll up. Place tortilla's seam side down in a glass baking dish....I use an 11x7 dish and it holds 8 tortillas.
Mix remaining soup with 4oz sour cream and a 1/4 of cup of milk. Pour over Enchilada's covering the tortillas. Sprinkle with remaining cheddar cheese and additional green chilies.
Bake 400 degree's until cheese has melted and the soup is bubbling. About 20- 30 mins.
This recipe takes about 15 min to prepare and 20 -30 minutes to bake.image
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