Chicken & Spinach Enchiladasenchiladas 12.00 chicken breast halves with 1.00 bone, skinned 2.00 pkg (10oz) frozen chopped 1.00 spinach 1.00 tablespoon butter or margarine 1.00 medium onion, finely chopped 1.00 can cream of chicken soup, 1.00 undiluted 0.75 cup milk 3.00 can (4.5oz) chopped green 1.00 chilies, drained 3.00 carton (8oz) sour cream 3.00 cup (12oz) shredded montery jack 1.00 cheese, divided 16.00 (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. |
