Taco Thursday: Spinach-Chicken Enchilada Casserole

Ingredients:

1 tsp garlic powder

1 (10.75 oz) package frozen chopped spinach, thawed and drained

2 cups mozzarella cheese, shredded

1 tsp onion powder

8 (8in) flour tortillas

1 cup American or Colby cheese, shredded

1 tbsp butter or margarine

1/4 cup onion, chopped

1 cup sour cream

1 package of chicken tender strips (or 1-1.5 lbs chicken breast, cut into strips)

3/4 cup milk

1 (10.75 oz) can condensed cream of mushroom soup

Directions:

1. Preheat oven to 350 degrees.
2. Melt butter in a large skillet. Add onion and chicken strips. Cook over medium heat, stirring occasionally, until chicken is no longer pink.
3. Combine sour cream, milk, soup, spinach, garlic powder and onion powder in skillet; mix well. Spread 1 cup sour cream mixture onto the bottom of a greased 13x9 in pan.
4. Divide chicken/sour cream mixture among tortillas. Top each with 2 tbsp mozzarella cheese and 2 tbsp Colby cheese; roll up. Place tortillas in prepared dish, roll side down. Spread with remaining sour cream mixture. Sprinkle with remaining mozzarella and Colby cheese.
5. Bake for 30 to 35 minutes or until heated through and bubbling.

Nutrition Facts:

Calories 545.8; Fat 23.5g (sat 11.6g, mono 7.7g, poly 2.2g); Protein 45g; Carb 37.3g; Fiber 2.9g; Chol 116.2mg; Iron 3.5mg; Sodium 1063.9mg; Calc 469.3mg.