Roll chicken strips and cheese in tortillas and top with a creamy spinach sauce for this enticing casserole.
Story Behind the Recipe
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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.
- Read more about this recipe on Recipe Buzz® Blog.