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)

April 2008 We had some of the filling left over, enough for five enchiladas, that we froze. When we decided to use it, we bought a can of Las Palmas Green Chile Enchilada Sauce (medium) and poured it over the filled enchladas in a baking dish and warmed it up coverd in the oven at 350 until heated through (nuking in the microwave also sped things along.) We'd consider doing again.