Chicken and Spinach Enchilada Casserole
Source of Recipe
HDMac.....my friend Marcia
List of Ingredients
2 lb boneless chicken breasts
4 T unsalted butter
1 large onion, chopped
10 oz box frozen chopped spinach, thawed and drained well
3 C sour cream
1 t ground cumin
4 oz can chopped green chiles (or more to taste!)
1/4 C milk
salt and pepper to taste
12 flour tortillas
8 oz shredded Monteray Jack cheese.
Recipe
Put chicken in a skillet and add water just to cover. Poach on med-low heat until cooked through, approzimately 15 minutes. Remove from water and cool. Shred or cut into bite size pieces and place in a mixing bowl.
Preheat oven to 350. grease a 9x 13 casserole dish. In a small skillet, mnelt the butter and saute the onion until tender, about 5 minutes. In a large bowl, combine cooked onion, spinach, sour cream, cumin, shredded chicken and mix well. Layer 3 tortillas in bottom of casserole dish. Cover with 1/3 of the chicken mix. Repeat process 3 times, ending with a layer of tortillas. Cover casserole with remaining sauce, spreading evenly with a spatula. Top with grated cheese. Bake approximately 40 min. or until heated through and bubbly and cheese begins to brown. Serve hot. Serves 6 to 8.
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