Chicken and spinach enchiladas^
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | Chicken breast halves WITH | |
| Bone, skinned | ||
| 2 | packs | (10oz) frozen chopped |
| Spinach | ||
| 1 | tablespoon | Butter or margarine |
| 1 | medium | Onion, finely chopped |
| 1 | can | Cream of chicken soup, |
| Undiluted | ||
| 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 | |
Directions
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