Chicken and spinach enchiladas^

Yield: 4 servings

Measure Ingredient
12 Chicken breast halves WITH
Bone, skinned
2 packs (10oz) frozen chopped
1 tablespoon Butter or margarine
1 medium Onion, finely chopped
1 can Cream of chicken soup,
¾ cup Milk
3 cans (4.5oz) chopped green
Chilies, drained
3 cartons (8oz) sour cream
3 cups (12oz) shredded Montery Jack
Cheese, divided
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

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