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Green Enchiladas Recipe | |
Mexican Chicken | |
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Ingredients:
2 pounds boneless chicken breasts 4 tablespoons (1/2 stick) unsalted butter 1 large white onion, peeled and finely chopped 1 pound fresh spinach, well washed 3 cups sour cream 2 (4-ounce) cans green chiles, drained and chopped 1 teaspoon ground cumin 1/4 cup milk Salt to taste 12 flour tortillas 6 ounces Monterey Jack cheese, grated
Directions:
1. Poach the chicken breasts in a small skillet or saucepan with water to cover until done, 15 to 20 minutes. Remove from water, cool slightly, and shred into small, bite-size pieces. Set aside. 2. In a small skillet, melt the butter and saute the onion until tender, about 5 minutes. 3. Preheat oven to 350 F. Lightly butter a large casserole. 4. Steam the spinach in a steamer or colander. Drain, reserving 1/2 cup of the cooking liquid. Let the spinach cool slightly; chop coarsely. 5. Combine the onion, spinach, sour cream, chiles, cumin, reserved spinach liquid, and milk; mix well and season to taste. 6. Add half the sauce to the shredded chicken and mix well. Place the tortillas in the oven to soften (about 3 minutes) and remove. Fill the tortillas with equal amounts of filling and roll up. Place the rolled tortillas seam side down in 1 layer in the prepare casserole. Cover with half the grated cheese and top with the remaining sauce; sprinkle on the remaining cheese. Bake until heated through, about 30 minutes. Serves 6 | |