Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

12 Chicken breast halves WITH 3/4 c Milk
Bone, skinned 3 cn (4.5oz) chopped green
2 pk (10oz) frozen chopped Chilies, drained
Spinach 3 ct (8oz) sour cream
1 tb Butter or margarine 3 c (12oz) shredded Montery Jack
1 md Onion, finely chopped Cheese, divided
1 cn Cream of chicken soup, 16 (7") flour tortillas
Undiluted

Place chicken in a Dutch oven; add salted water ot cover. Bring to a
boil; reduce heat and simmer 40 minutes or until tender. Remove
chicken, reserving broth for a later use. Let chicken cool, skinn,
bone and finely chop. Set aside. Or use 6 cups chopped cooked chicken.

Cook spinach, drain, reserving 1 cup broth. Set aside.

Melt butter in Dutch oven over medium heat; add onion and cook until
tender. Stir in chicken and spinach; set aside.

Combine spinach broth, soup, milk, chilies and sour cream; stir in
half of cheese. divide mixture in half; set 1 portion aside. Stir
chicken into remaining portion.

Spoon chicken mixture evenly down center of each tortilla; roll up and
place, seam side down, in 2 lightly greased 13 x 9 x 2" baking dishes.
Spoon remaining mixture over tortillas.

Cover and freeze up to 3 months, if desired.

Thaw enchiladas in refrigerator 24 hours.

Remove from fridge and let stand at room temperature 30 minutes.

Bake at 350F. 25 minutes. Sprinkle with remaining cheese and bake an
additional 5 minutes. 4-6 servings per casserole.

Americas Best Recipes Carolyn Shaw 8-95
Submitted By CAROLYN SHAW On 09-04-95

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