4 boneless skinless chicken breast halves, cut into thin strips
1/4 cup chopped onion
1 package (10 ounces) frozen chopped spinach, thawed and well drained
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
3/4 cup fat-free milk
1 cup sour cream
1 teaspoon ground nutmeg
1 teaspoon garlic powder
1 teaspoon onion powder
2 cups shredded part-skim mozzarella cheese
8 flour tortillas (8 inches)
Minced fresh parsley
Coat a large skillet with cooking spray; cook and stir chicken and onion over medium heat for 6-8 minutes or until chicken juices run clear. Remove from the heat; stir in spinach.
In a large bowl, combine the soup, milk, sour cream and seasonings. Stir 3/4 cup soup mixture into chicken mixture. Place filling down the center of each tortilla. Roll up and place, seam side down, in a 13x9-in. baking pan that has been sprayed with cooking spray. Pour the remaining soup mixture over enchiladas.
Cover and bake at 350° for 30 minutes. Uncover and sprinkle with cheese; bake 15 minutes longer or until cheese is melted and bubbly. Garnish with parsley.
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