Chicken-Spinach Enchilada Casserole

By Lv2Cook

Ingredients

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

Details

Servings 1

Preparation

Step 1

Preheat oven to 350º.

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. Add chicken; cook 4 minutes on each side or until done. Remove chicken from skillet; cool slightly. Cut chicken into 1-inch cubes. Combine chicken, 3/4 cup cheese, sour cream, salt, pepper, and one-half can of mushroom soup in a bowl.

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

Serving Size: 1 enchilada