Dinner

Ruby's Chicken and Spinach Enchiladias is for Dinner.

Ruby's Chicken and Spinach Enchiladias takes 45 minutes to prepare.

Ruby's Chicken and Spinach Enchiladias takes 45 minutes to cook.

Ruby's Chicken and Spinach Enchiladias makes 8 servings.

The ingredients for Ruby's Chicken and Spinach Enchiladias are:

1 can (10.75 oz) Cream of Mushroom Soup
16 oz Chicken - Foster Farms Boneless Skinless Thin Cut Chicken Breast
4 cup Kroger Frozen Chopped Spinach (by BRANDYCOHEN)
4 serving Cheese, Mozzarella (Kroger low moisture, part skim) 1 oz serving
5 serving Onion, Green Scallion - 1 Medium (all) (by MSJONGG)
8 serving La Banderita corn tortilla (2) (by QUEENIEPOO)
2.25 cup La Victoria Enchilada Sauce

Here is how you make Ruby's Chicken and Spinach Enchiladias:

Cook chicken breast and shredAdd spinach, green chilies, scallion onions, and cream of mushroom; mix well. Add cheese, mix well and set aside.Using a 9 x 13 pan, pour 1/4 of the enchilada sauce on the bottom of the pan.Microwave a corn tortilla, approx. 10 seconds until soft and pliable and stuff with 1/3 cp of the chicken/spinach mixture. Lay flat in pan, fold side down. Repeat steps until all mixture is used. Makes 16 toritllas. Coat the top of the tortillas with 1/4 of the enchilada sauce.You will need a second pan, use a 9 x 11 for the second round.Bake at 350, cover with foil for 30 minutes.Remove foil and bake for 15 more minutes.

The nutritional information for Ruby's Chicken and Spinach Enchiladias is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 272.9

• Total Fat: 7.1 g
• Cholesterol: 7.5 mg
• Sodium: 873.7 mg
• Total Carbs: 30.8 g
• Dietary Fiber: 4.0 g
• Protein: 20.2 g

Ruby's Chicken and Spinach Enchiladias is Mexican cuisine.