Green Enchiladas

Total Time: 33 mins Preparation Time: 13 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 lbs boneless skinless chicken breasts
• 4 tablespoons unsalted butter
• 1 large onion (finely chopped)
• 3 cups sour cream
• 8 ounces green chilies (drained & chopped)
• 1/4 cup milk
• 1 teaspoon ground cumin
• 1/4 teaspoon ground red pepper
• 12 flour tortillas
• 1 cup monterey jack cheese (grated)
• salt

Recipe

• 1 poach chicken in a small skillet or saucpan with water to cover until done, about 15-20mins.
• 2 remove from water , cool lightly & shred into small bite size pieces. set aside.
• 3 melt butter and saute onions in small skillet, until onions are tener, about 5 minutes.
• 4 preheat oven to 350 degrees.
• 5 lightly spray large casserole ish with cooking spray.
• 6 steam spinach in a steamer, or colander. drain, reserving 1/2c of the cooking liquid.
• 7 let spinach cool slightly ; chop coarsely.
• 8 combine the onion, spinach, sour cream, chilies, cumin, red pepper, reserved spinach liquid, & milk. mix well & season to taste with salt.
• 9 add 1/2 the sauce to the shredded chicken and mix well.
• 10 place the tortillasin the oven to soften(about 3 mins.) and remove.
• 11 fill the tortillas with equal amounts of filling& roll up.
• 12 place the rolled tortialls seam side down in 1 layer in the prepared casserole.
• 13 cover with 1/2 the cheese and top with the remaining sauce; sprinkle on the remaining cheese.
• 14 bake until heated through, about 30 minutes.