4 boneless skinless chicken breasts, halved and cut in thin strips
¼ cup chopped onions
1 (10 ounce package) frozen,chopped spinach; thawed and well drained
1 (10 ¾ ounce can) condensed low-fat cream of mushroom soup, undiluted
¾ cup skim milk
1 cup (8 ounce) light sour cream
1 tsp ground nutmeg
1 tap. garlic powder
1 tsp. onion powder
8 (8 Inch) flour tortillas
2 cups (8 ounces) shredded low-fat mozarella cheese
Minced fresh parsley

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

Nutritional Information:
Serving Size: 1 enchilada
Calories: 295, Sodium: 496 mg. Cholesterol: 50 mg, Carbohydrates: 22 gm, Protein: 29 gm, Fat: 11 gm

Re-printed from Taste of Home "Down-Home Diabetic Cookbook"