Green Enchiladas Recipe

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