Chicken Spinach Enchilada Casserole

By kaydeis

Ingredients

• 1 package mushrooms -- sliced
• 4 skinned boned chicken breast halves -- (4-ounce)
• 1 1/2 cups shredded reduced-fat sharp -- (6 ounces) Cheddar cheese, divided
• 1 cup low-fat sour cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 can condensed reduced-fat reduced-sodium cream -- (10 3/4-ounce) mushroom soup -- undiluted
• 8 flour tortillas -- (8-inch)
• 1 package frozen chopped spinach -- thawed

Preparation

Step 1

1. Preheat oven to 350º.

2. Place a large nonstick skillet coated with cooking spray over medium- high heat until hot. Add mushrooms; sauté 4 minutes. Remove from skillet; set aside. Recoat skillet with cooking spray; place over medium-high heat until hot.

3. Add chicken; cook 4 minutes on each side or until done. Remove chicken from skillet; cool slightly. Cut chicken into 1-inch cubes.

4. Combine chicken, 3/4 cup cheese, sour cream, salt, pepper, spinach, some chopped mushrooms, and 3/4 can of mushroom soup in a bowl.

5. Warm tortillas according to package directions. Spoon about 1/3 cup chicken mixture down center of each tortilla; roll up. Place filled tortillas in 13 × 9-inch baking dish coated with cooking spray; top with remaining soup, spreading evenly. Layer mushrooms and spinach over tortillas; sprinkle with 3/4 cup cheese.

6. Cover and bake at 350º for 30 minutes. Uncover and bake an additional 5 minutes or until thoroughly heated.

Servings: 8

Nutrition Facts
Nutrition (per serving): 284 calories, 11 calories from fat, 1g total fat, 46g carbohydrates, 4g fiber, 10g protein, 6.6 points.

Source
Source: Cooking Light, June 1998

I made half this recipe in a 10 x 10 dish, with the small flour tortillas!