Creamy Chicken Enchilada Bake

A filling of chicken, spinach, green chilies, soup & sour cream is wrapped in flour tortillas, and covered with a tomato topping & cheddar cheese.

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Ingredients:

• Filling:
• 1 can nacho cheese soup
• 1/2 cup sour cream
• 1 can green chilies, diced
• 1 box frozen spinach, thawed and drained
• 1/2 cup onion, diced
• 2 cups cooked chicken, chopped
• Sauce:
• 1 can diced tomatoes with cilantro and lime juice
• 1 15 oz can tomato sauce
• Topping:
• 1/4 cup green onion, chopped
• 2 cups shredded cheddar cheese
• 6 (whole grain) flour tortillas

Method

Preheat oven to 350 degrees. Spray a 9 x 13 ovenproof dish with nonstick spray. Mix all filling ingredients together and set aside. Mix tomatoes and tomato sauce. Spread enough sauce in baking dish to cover bottom. Spread filling in center of each tortilla and roll up. Place filled tortilla in dish. Cover with remaining tomato topping. Bake for 25 minutes, remove from oven, layer shredded cheese and bake for 5 more minutes or until cheese is melted. Remove from oven and sprinkle chopped green onion on top before serving.

Notes: You may substitute pepper-Jack soup and omit the can of diced chilies. May substitute browned ground turkey, for the chicken.

Number of servings: 6

Submitted By: MP30531
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