Chicken and Spinach Enchiladas
Chicken can be replaced with left over turkey from Thanksgiving.
- 6 Chicken breast halves
- salt(to taste)
- 1 pkg frozen chopped spinach
- 3/4 cup diced onion
- 1 tbs butter
- 1(10 3/4oz) can cream of chicken soup, undiluted
- 1/2 cup milk
- 2(4oz) cans diced green chilies
- 1(8oz) carton sour cream
- 2 cups shredded Monterey Jack Cheese
- Cilantro, chopped(to taste)
- Large flour tortillas(about 10)
- 1 cup chicken broth
Brown(slightly) chicken in skillet with cooking oil spray. Season with salt,pepper, onion powder, garlic powder and add 1 cup water and simmer covered until done. When done, remove chicken, dice and set aside. In same pot, cook spinach. Remove spinach and chicken broth when through. Drain and squeeze spinach. Saute onion in butter until tender in same skillet. Stir in spinach and chicken. Set aside. Combine soup, reserved spinach broth, milk green chilies, sour cream, half of cheese, cilantro, garlic powder, salt(very little.) Mix well. Stir a little sause into chicken and spinach mixture(enough to hold it together, probably 1/4 of sauce. ) Lightly grease a 13 X2 inch baking dish. Spoon chicken mixture evenly down center of each tortilla: roll up tortillas, and place (tightly) seam side down into baking dish. Spoon remaining sauce over tortillas. Bake uncovered at 350 degrees about 30 minutes or until bubbling and looking done. Sprinkle with remaining cheese;bake an additional 5 minutes. Let sit for about 15 minutes or a little more before serving. Also, taste sauce and chicken mixture, you might want to add more or different seasoning. Note: If you want to make 2 9X13 dishes, double chicken and spinach, use 1 cup onion, 3/4 cup milk, 3 cans chilies, 3 cartons sour cream, double (4 cups) cheese.