Chicken Enchiladas (Chuck's)

Chicken Enchiladas (Chuck's)

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  • Prep Time


  • Total Time


  • Servings



  • 4-5

    lb chicken

  • 20

    soft tortillas

  • 3

    pt sour cream

  • butter

  • 2

    large onions, chopped

  • salt to taste

  • 2

    pkg frozen chopped spinach, cooked and drained reserving 1 cup spinach water

  • 4

    (4oz) cans chopped green chilies

  • ½

    cup milk

  • 10

    oz Monterey Jack cheese, grated


Bake or broil chicken until tender. Shred or chop meat. Make a sauce of sour cream, onions sauteed in butter, salt, spinach, chilies and water from spinach. Add milk. Mix some sauce with chicken. Fill and roll tortillas. Place in a large baking dish with seams down. Cover with grated cheese and top with remaining sauce. Bake at 350 until hot, about 30 minutes.


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