Chicken and Spinach Enchiladas

1 T. oil

4 boneless skinless chicken breasts, cut into bite-sized pieces

¼ cup onion, diced

1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry

1 can (10¾ ounces) cream of mushroom soup

¾ cup milk

1 cup sour cream

½ tsp. nutmeg

1 tsp. garlic powder

1 tsp. onion powder

8 whole wheat or low-carb tortillas

2 cups mozzarella cheese, shredded

Fresh parsley, minced, for garnish

Preheat the oven to 350°.

In a large saucepan set on medium, heat the oil and add the chicken and onion. Cook, stirring often, for about 7 to 8 minutes or until the chicken is no longer pink. Remove from heat and add the spinach; mix well.

In a mixing bowl, combine the soup, milk, sour cream, nutmeg, garlic powder, and onion powder. Stir ¾ of a cup into the chicken and spinach mixture. Divide this mixture evenly among the 8 tortillas. Roll the tortillas up and place them seam side down in a lightly oiled baking dish. Spoon the remaining soup mixture over the enchiladas.

Cover and bake for 30 minutes. Uncover the baking dish, sprinkle the enchiladas with the cheese, and return to the oven to continue baking for another 15 minutes or until the cheese is melted and bubbly. Remove from the oven and sprinkle with fresh parsley if using.

Yields 8 enchiladas.