I frequently add left over cut up chicken to the enchiladas<\/p>\n
Sauce:
1 tsp garlic powder
1 (10 oz) can condensed reduced-fat cream of chicken soup, undiluted
1 (8 oz carton) fat-free sour cream
1 (4.5 oz) can chopped green chilies, undrained<\/p>\n
Enchiladas:
Cooking spray
1 c chopped onion
1 jalapeno pepper, seeded and chopped
2 c sliced mushrooms
1 tsp garlic powder
1 tsp ground cumin
\u00bd tsp salt
2 (10 oz) packages frozen chopped spinach, thawed and drained
1 c (4 oz) shredded Monterey Jack cheese, divided
10 (6\u201d) corn tortillas<\/p>\n
Garnish:
\u00bd c chopped seeded plum tomato
\u00bc c chopped green onion tops<\/p>\n
Preheat oven to 350.<\/p>\n
To prepare sauce, combine first 4 ingredients; stir well.<\/p>\n
To prepare enchiladas, heat a large nonstick skillet coated with cooking spray over medium-high heat.\u00a0 Add onion and jalapeno, saute 5 minutes or until tender, stirring frequently.\u00a0 Add mushrooms, saute 3 minutes or until tender.\u00a0 Stir in garlic powder, cumin, salt and spinach; cook 5 minutes or until heated.<\/p>\n
Combine spinach mixture and \u00bc c cheese in a large bowl, stir to combine.<\/p>\n
Spoon \u00bd c sauce into a 13 x 9 baking dish coated with cooking spray.\u00a0 Warm tortillas according to package directions.\u00a0 Spoon about 1\/3 c spinach mixture down center of each tortilla; roll up.\u00a0 Place filled tortillas seam sides down in the baking dish.\u00a0 Spread remaining sauce evenly over tortillas; top with \u00be c cheese.<\/p>\n
Bake at 350 for 20 minutes.\u00a0 Top with tomato and green onion.<\/p>\n
Yield 5 servings.<\/p>\n","protected":false},"excerpt":{"rendered":"
I frequently add left over cut up chicken to the enchiladas Sauce:1 tsp garlic powder1 (10 oz) can condensed reduced-fat cream of chicken soup, undiluted1 (8 oz carton) fat-free sour cream1 (4.5 oz) can chopped green chilies, undrained Enchiladas:Cooking spray1 c chopped onion1 jalapeno pepper, seeded and chopped2 c sliced mushrooms1 tsp garlic powder1 tsp … <\/p>\n