Roll chicken strips and cheese in tortillas and top with a creamy spinach sauce for this enticing casserole.
Story Behind the Recipe
When you see this badge, you know it will be good! These are the recipes that have passed our test.
You now are able to shop & buy these ingredients online! After you select your market, you decide if you want to have your items delivered or picked up today!
Learn How it Works...
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
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.
Read the Story Behind the Recipe
- Cooked leftover chicken or turkey may be used in place of chicken breasts. Cut into thin strips.