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Prep Time: 13 Minutes Cook Time: 20 Minutes |
Ready In: 33 Minutes Servings: 6 |
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Found but haven't tried, but it just sounded good and easy......I am a sucker for those recipies :) Seems like there is a lot of chances for substituting which might make this dish speedy andsavory at the same time. If you try you'll have to let me know how it turned out Ingredients:
2 lbs boneless skinless chicken breasts |
4 tablespoons unsalted butter |
1 large white onion (finely chopped) |
3 cups sour cream |
8 ounces green chilies (drained & chopped) |
1/4 cup milk |
1 teaspoon ground cumin |
1/4 teaspoon ground red pepper |
12 flour tortillas |
1 cup monterey jack cheese (grated) |
salt |
Directions:
1. Poach chicken in a small skillet or saucpan with water to cover until done, about 15-20mins.
2. Remove from water , cool lightly & shred into small bite size pieces. Set aside.
3. Melt butter and saute onions in small skillet, until onions are tener, about 5 minutes.
4. Preheat oven to 350 degrees.
5. Lightly spray large casserole ish with cooking spray.
6. Steam spinach in a steamer, or colander. Drain, reserving 1/2C of the cooking liquid.
7. Let spinach cool slightly ; chop coarsely.
8. Combine the onion, spinach, sour cream, chilies, cumin, red pepper, reserved spinach liquid, & milk. mix well & season to taste with salt.
9. Add 1/2 the sauce to the shredded chicken and mix well.
10. Place the tortillasin the oven to soften(about 3 mins.) and remove.
11. Fill the tortillas with equal amounts of filling& roll up.
12. Place the rolled tortialls seam side down in 1 layer in the prepared casserole.
13. Cover with 1/2 the cheese and top with the remaining sauce; sprinkle on the remaining cheese.
14. Bake until heated through, about 30 minutes.
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