Chicken Enchilada Casserole Recipes

Spinach-Chicken Enchilada Casserole

Roll chicken strips and cheese in tortillas and top with a creamy spinach sauce for this enticing casserole.

45 min.prep time 1:20total time
8 servings
252 Ratings

Ingredients

2 tablespoons Land O Lakes® Butter
1/4 cup chopped onion
4 (5-ounce) boneless skinless chicken breast halves, cut into thin strips
1 cup sour cream
3/4 cup milk
1 (10 3/4-ounce) can condensed cream of mushroom soup
1 (10-ounce) package frozen chopped spinach, thawed, well-drained
1 teaspoon garlic powder
1 teaspoon onion powder
8 (3/4-ounce) slices Land O Lakes® Deli American
8 (8-inch) flour tortillas
4 ounces (1 cup) shredded mozzarella cheese

Directions

Heat oven to 350°F. Melt butter in 10-inch skillet until sizzling; add onion and chicken strips. Cook over medium heat, stirring occasionally, 5-7 minutes or until chicken is no longer pink.

Combine sour cream, milk, soup, spinach, garlic powder and onion powder in medium bowl; mix well. Spread 1 cup sour cream mixture onto bottom of greased 13x9-inch baking dish.

Divide chicken mixture among tortillas. Top each 1 slice American cheese; roll up. Place tortillas in prepared dish, seam-side down.

Spread with remaining sour cream mixture. Sprinkle with mozzarella cheese. Bake 30-35 minutes or until heated through and bubbly.

Recipe Tip

- Cooked leftover chicken or turkey may be used in place of chicken breasts. Cut into thin strips.

- Read more about this recipe on Recipe Buzz® Blog.

Nutrition Facts (1 serving)

Calories: 525

Fat: 31g

Cholesterol: 97mg

Sodium: 995mg

Carbohydrates: 28g

Dietary Fiber: 2.5g

Protein: 31g

Recipe #10781©1999Land O'Lakes, Inc.

Recipe Comments & Reviews

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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