Chicken Enchiladas

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• 8 (8 inch) flour tortillas
• 1 (10 ounce) can cream of mushroom soup
• 1 cup sour cream
• 3/4 cup milk
• 4 boneless skinless chicken breasts
• 1/2 cup chopped onion
• 1 (10 ounce) package frozen spinach, thawed
• 1 teaspoon garlic salt
• 1 teaspoon nutmeg
• 1 (8 ounce) bag mozzarella cheese

Recipe

• 1 dice chicken and brown with onion in skillet with about 1 tbsp oil, set aside.
• 2 defrost spinach and squeeze out all moisture.
• 3 in large bowl, mix cooked chicken, onion and spinach set aside.
• 4 in another bowl combine all other ingredients except cheese to form liquid mixture.
• 5 take 1/2 cup of liquid mixture and pour a little on each open shell.
• 6 spread chicken mixture on top of the liquid mixture on each shell.
• 7 roll up all shells and place seam side down in a greased 9x13 pan.
• 8 pour remaining liquid over all.
• 9 cover tightly and bake at 350 for 30 minutes.
• 10 uncover and sprinkle cheese on all and bake until cheese is melted and browned, (may need to put under broiler just a couple minutes as well).