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
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Submitted 6/13/05.
Source: LoriJean
Submitted By: Meryl
merstarunicorn11@hotmail.com
Green Enchiladas