CHICKEN-AND-SPINACH ENCHILADAS

12 chicken breast halves, skinned

1 tsp salt

2-(10 oz) packages frozen chopped spinach

1 cup diced onion

1 Tbs butter or margarine, melted

1 (10-3/4 oz) can cream of chicken soup, undiluted

3/4 cup milk

3 (4-oz) cans diced green chiles, drained

3 (8-oz) cartons sour cream

3 cups (12-oz) shredded Monterey Jack cheese

16 flour tortilla

Place chicken in a Dutch oven; add salt and water to cover. Bring to a boil; cover, reduce heat, and simmer 40 min or until tender. Remove chicken and let cool slightly, Bone, dice and set aside.

Cook spinach according to package directions; drain well and reserve 1-cup spinach broth; set aside

Saute onion in butter in Dutch oven until tender. Stir in spinach and chicken; set aside.

Combine soup, reserved spinach broth, milk, green chiles, sour cream, and half of cheese in a bowl; mix well. Stir half of sauce mixture into chicken mixture. Reserve remaining sauce. Spoon chicken mixture evenly down center of each tortilla; roll up tortillas, and place seam side down into 2 lightly greased 13 x 9 x 2 in baking dishes. Spoon remaining sauce over tortillas. Bake uncovered at 350 for 25 min. Sprinkle with remaining cheese; bake an additional 5 min. Yield: 4 to 6 servings per casserole.

Note: Casserole may be frozen prior to baking. To serve remove from freeze; let thaw in refrigerator. bake as directed. Pricilla Lupe, San Antonio, Tex. (in So. Liv)