HELP-I cant' find a favorite recipe

[kgamel]

Within the past year, there was a recipe that I made for enchiladas that included either turkey or chicken with spinach and called for a can of reduced fat cream of celery or chicken soup poured on top. I've gone through all my old magazines and the web site and can't find it. Does anyone remember it/have access to it? If so, please let me know. Thanks!

[Susan]

Could this be it?

Chicken Enchiladas With Spinach Cream Sauce, Sept '98, p. 105

I looked on the CL recipe index page: http://www.cookinglight.com/customerservice/annual_indexes.asp?trkid=10048S67708 and searched for enchiladas and this one sounded like what you described. You might want to look there if that recipe title doesn't sound like the one you are looking for. Unfortunately I don't have this issue so perhaps someone could post it for you if it is the one you're looking for.

~~Susan~~


[This message has been edited by Susan (edited 10-29-2000).]

[Kerri]

This recipe for chicken enchiladas with spinach cream sauce sounds like something I would like to try. Does anyone have it? I tried searching, but couldn't find it.

[Maggie]

I don't know if this is the recipe you're looking for but it seems pretty close.


Chicken-Spinach Enchilada Casserole

SOURCE: Cooking Light YEAR: 1998 ISSUE: June PAGE: 120

INGREDIENTS FOR 8 SERVINGS:
Cooking spray
1 (8-ounce) package mushrooms, sliced
4 (4-ounce) skinned, boned chicken breast halves
1-1/2 cups (6 ounces) shredded reduced-fat sharp cheddar cheese,
divided
1 cup low-fat sour cream
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (10-3/4-ounce) can condensed reduced-fat, reduced-sodium cream of
mushroom soup, undiluted
8 (8-inch) flour tortillas
1 (10-ounce) package frozen chopped spinach, thawed, drained, and
squeezed dry

INSTRUCTIONS:
"I started reading your magazine 2-1/2 years ago while doing my
dietetic internship at the National Institutes of Health. I'm not a
practicing dietitian right now, but I still enjoy cooking healthfully
for my husband and my 1-year-old son, Cole. About 75% of what I cook
comes from Cooking Light." --Shanna Fuller, Branson, Mo.

1. Preheat oven to 350 degrees.

2. Place a large nonstick skillet coated with cooking spray over
medium-high heat until hot. Add mushrooms; saute 4 minutes. Remove
from skillet; set aside. Recoat skillet with cooking spray; place
over medium-high heat until hot. Add chicken; cook 4 minutes on each
side or until done. Remove chicken from skillet; cool slightly. Cut
chicken into 1-inch cubes. Combine chicken, 3/4 cup cheese, sour
cream, salt, pepper, and one-half can of mushroom soup in a bowl.

3. Warm tortillas according to package directions. Spoon about 1/3
cup chicken mixture down center of each tortilla; roll up. Place
filled tortillas in 13 x 9-inch baking dish coated with cooking
spray; top with remaining soup, spreading evenly. Layer mushrooms and
spinach over tortillas; sprinkle with 3/4 cup cheese. Cover and bake
at 350 degrees for 30 minutes. Uncover and bake an additional 5
minutes or until thoroughly heated. Yield: 8 servings (serving size:
1 enchilada).

NUTRITIONAL INFORMATION:
CALORIES 356 (32% from fat); FAT 12.7g (sat 5.6g, mono 3.9g, poly
2.2g); PROTEIN 26.3g; CARB 33.5g; FIBER 3g; CHOL 61mg; IRON 3.1mg;
SODIUM 679mg; CALC 336mg

Recipe Copyright © Cooking Light Magazine

[kgamel]

The reply from Maggie has the recipe I was looking for -- Thank you!! It is easy and delicious and I'm happy I'll be able to make it again. Thanks for all your help! Happy Cooking!

[CathyS]

I've made the chicken enchiladas w/ spinach cream sauce and really liked them. My only complaint is the wierd green color of the dish because of all that spinach!!! But it was good.....

CathyS