Spinach-Chicken Enchilada Casserole
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.

The Story Behind the Recipe
8
servings
45 min
PREP TIME
1 hr 20 min
TOTAL TIME

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

How to make

  1. STEP 1

    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.

  2. STEP 2

    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.

  3. STEP 3

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

  4. STEP 4

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

Tip #1

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

Nutrition

525Calories
31Fat (mg)
97Cholesterol (mg)
995Sodium (mg)
28Carbohydrates (g)
2.5Dietary Fiber
31Protein (g)

Reviews

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  July 29, 2013

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!

— says Klayter M.
Helpful?
  March 14, 2011

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.

— says gayle l.
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