Friday, March 14, 2008

Chicken and spinach enchiladas

Chicken and spinach enchiladas

2tbs butter

1/2c chopped onions

3-4 thinly sliced cooked chicken breasts

1 can cream of mushroom soup

1c sour cream

1 package frozen spinach, thawed and well drained

3/4c milk

1tsp onion powder

1tsp garlic powder

2c grated mozzarella

4 slices american cheese

8 tortillas.

preheat oven to 350

brown: butter, chopped onion, chicken breast

mix: cream of mushroom soup, sour cream, spinach, milk, onion powder and garlic powder.

Put half of the spinach mixture in the bottom of a large casserole. Fill tortillas with chicken, mozzarella, and 1/2 slice of american cheese. Place tortillas on top of spinach mixture. Pour remaining mixture on top of tortilla and smoosh it down into the sides. Put remaining mozzarella on top. Bake uncovered for 30-35 minutes.

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