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Spinach-Chicken Enchilada Casserole

Spinach-Chicken Enchilada Casserole

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

Read the Story Behind the Recipe

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45 min
Prep Time
1 hr 20 min
Total Time


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.

Read the Story Behind the Recipe

Tip #1

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

Tip #2

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

Nutrition (1 serving)

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