Spinach Chicken Enchildas
4 boneless skinless chicken
breasts, halved and cut in thin strips
Spray a large skillet with non-stick cooking spray and cook and stir chicken and over over medium heat for 6 – 8 minutes or until chicken is no longer pink. Remove from heat and add spinach and mix well.
In a bowl, combine soup, milk, sour cream and seasoning and mix well. Stir ¾ cup into chicken and spinach mixture.
Divide evenly among tortillas. Roll up and place, seam side down, in a 9x13 in baking pan that has been sprayed with non-stick spray. Pour the remaining soup mixture over enchiladas. Cover and bake at 350 degrees for 30 minutes. Uncover and sprinkle with cheese. Return to oven for 15 minutes or until cheese melts and bubbles. Garnish with parlsey. Yield 8 servings
Exchanges: 3 lean meat, 1 vegetable, ½ fat
Re-printed from Taste of Home "Down-Home Diabetic Cookbook"