Spinach Chicken Enchiladas

• 4 boneless, skinless, chicken breasts
• 10 oz pkg. frozen, chopped spinach, thawed and drained
• 1 can cream of mushroom soup
• 1 tsp. nutmeg
• 1 tsp. onion powder
• 2 c. shredded mozzarella cheese
• 1/4 c. chopped onion
• 3/4 c. milk
• 8 oz. sour cream
• 1 tsp. garlic powder
• 8 flour tortillas, 8 inch

1. Cut chicken breasts into pieces.
2. Cook.
3. Stir with onion 6-8 minutes or until chicken is no longer pink.
4. Remove from heat.
5. Add spinach.
6. Mix well.
7. Combine soup, milk, sour cream, and seasonings, mix well.
8. Stir 3/4 cup of the soup mixture into chicken and spinach.
9. Divide evenly into tortillas.
10. Roll up and place seam down in 13 x 9-inch inch pan that has been sprayed with cooking spray.
11. Pour remaining soup mixture over enchiladas.
12. Cover and bake 30 minutes at 350u0b0.
13. Uncover and sprinkle with cheese. Return to oven 5-10 minutes.
14. Sprinkle with chili powder (optional).

chicken breasts, frozen, cream of mushroom soup, nutmeg, onion powder, mozzarella cheese, onion, milk, sour cream, garlic powder, flour tortillas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=143587 (may not work)