Rhondas Easy Green Enchiladas |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Delicious and easy. Gourmet chicken enchiladas with a wonderful sour cream spinach sauce. Impressive. Ingredients:
2 pounds boneless cooked chicken breast, or can use a rotisserie chicken |
4 tablespoons butter |
1 large white onion, peeled and finely chopped |
1 pound fresh spinach, or 1 package of spinach for salad |
3 cups sour cream |
2-4 ounce cans chopped green chiles, drained |
1 teaspoon ground cumin |
1/4 cup milk |
salt and pepper to taste |
12 flour tortillas |
6 ounces grated monterey jack cheese |
Directions:
1. Shred chicken into small bite-size pieces
2. Set aside
3. In a small skillet, melt butter and saute' onion until tender, about 5 minutes
4. Steam spinach (I steam in microwave with a little water)
5. Drain, reserving 1/2 cup of cooking liquid
6. Chop spinach coarsely (I use kitchen shears, and chop in bowl)
7. In large bowl, combine onion, spinach, sour cream, chiles, cumin, reserved spinach liquid and milk
8. Mix well, season to taste
9. Add *half* the sauce to the shredded chicken and mix well
10. Place the tortillas in oven to soften about 5 minutes
11. Fill the tortillas with equal amounts of filling, roll up
12. Place the rolled tortillas seam side down in one layer in a greased casserole (I use a 9 X 13 dish)
13. Cover with half the grated cheese and top with the remaining sauce
14. Sprinkle on remaining cheese
15. Bake at 350 degrees for 30 minutes
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