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Roll chicken strips and cheese in tortillas and top with a creamy spinach sauce for this enticing casserole.
Dietary Fiber: 2.5g
These were a big hit! I doubled the recipe, and made one batch vegetarian. For the conventional version, I seasoned the chicken pretty liberally with Tabasco sauce while it cooked. For the vegetarian version, I substituted two cans of great northern beans for the chicken, and added half a cup of hot salsa and a hefty amount of black and red spice while it sautéed. Other than that, I followed the recipe very closely, except that at the very end I topped the mozzarella cheese with crushed red pepper flakes. The guys devoured it!
I did make thisreciepe the only complaint was the sodium factor, that was because of the mushroom soup, Im sure, next time I will make my own creme sauce and saute the musrooms and garlic, perhaps with a litter fresh red pepper.
I think it needs a little more spice maby a little salt
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/236
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Today marks a quarter of a century for me on this beautiful planet. Twenty-five years of learning, exploring, and stuffing my face with delicious eats. And I can’t think of a better way to celebrate than to spend a relaxing day in the kitchen.
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