Yield: 4 servings
|12||Chicken breast halves WITH|
|2 packs||(10oz) frozen chopped|
|1 tablespoon||Butter or margarine|
|1 medium||Onion, finely chopped|
|1 can||Cream of chicken soup,|
|3 cans||(4.5oz) chopped green|
|3 cartons||(8oz) sour cream|
|3 cups||(12oz) shredded Montery Jack|
|16||(7") flour tortillas|
Place chicken in a Dutch oven; add salted water ot cover. Bring to a boil; reduce heat and simmer 40 minutes or until tender. Remove chicken, reserving broth for a later use. Let chicken cool, skinn, bone and finely chop. Set aside. Or use 6 cups chopped cooked chicken.
Cook spinach, drain, reserving 1 cup broth. Set aside.
Melt butter in Dutch oven over medium heat; add onion and cook until tender. Stir in chicken and spinach; set aside.
Combine spinach broth, soup, milk, chilies and sour cream; stir in half of cheese. divide mixture in half; set 1 portion aside. Stir chicken into remaining portion. Spoon chicken mixture evenly down center of each tortilla; roll up and place, seam side down, in 2 lightly greased 13 x 9 x 2" baking dishes.
Spoon remaining mixture over tortillas.
Cover and freeze up to 3 months, if desired.
Thaw enchiladas in refrigerator 24 hours.
Remove from fridge and let stand at room temperature 30 minutes.
Bake at 350F. 25 minutes. Sprinkle with remaining cheese and bake an additional 5 minutes. 4-6 servings per casserole.
Americas Best Recipes Carolyn Shaw 8-95 Submitted By CAROLYN SHAW On 09-04-95