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Enchiladas Suisas Recipe

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This recipe for Enchiladas Suisas, by , is from June Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sandra Saulnier
Added: Friday, February 20, 2009


1 pound skinless, boneless chicken breasts
1 14-oz can chicken broth
1/2 t black pepper
1 10-ounce package frozen chopped spinach, thawed and well drained
1/4 c sliced green onion
2 8-ounce carton sour cream
1/2 c plain low fat yogurt
1/4 c all-purpose flour
1/2 t salt
1/2 t ground cumin
1 c milk
2 4-ounce cans diced green chili peppers, drained
12 flour tortillas
1 c Monterey Jack cheese
Chopped tomato
Thinly sliced green onion

In a large skillet place chicken, chicken broth, and black pepper. Bring to boiling; reduce heat. Cover and simmer for 12 to 14 minutes or until chicken is no longer pink. Drain well. When cool enough to handle, pull meat apart into shreds.
In a large bowl combine the shredded chicken, thawed and drained spinach, and the green onion; set aside.
In a bowl mix together sour cream, yogurt, flour, salt, and cumin. Stir in milk and chili peppers. Divide sauce in half.
For filling, combine 1 portion of the sauce and the chicken mixture. Divide filling among tortillas. Roll up tortillas. Place, seam side down, in 9x13 pan. Cover with remaining sauce.
Bake at 350 about 25 minutes. Sprinkle with remaining cheese; let stand for 5 minutes.

Garnish with chopped tomato and green onion.




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