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Chicken and Spinach Enchiladas Recipe

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

Contributor:  
Contributor:  
Michelle Holcomb
Added: Saturday, April 4, 2009

Category:
Category:

Ingredients:  
Ingredients:  
12 chicken breast halves, skinned
1 (12oz.) pkg. frozen chopped spinach
1 c. diced
1 (103/4 oz.) cream chicken soup
3/4 c.milk
3 (4oz.) cans diced green chiles,drained
3 (8oz.) cartons sour cream
3 c. (12oz.) shredded Monterey Jack cheese
16 four tortillas

Directions:
Directions:
Heat oven to 350. Cook chicken until tender, dice or shred and set aside. Cook spinach according to directions, drain well, reserve 1 c. of spinach juice. Combine soup, milk, green chiles, half of cheese, spinach,and juice from spinach, add sour cream. Mix well. Stir half of sauce with chicken. Reserve remaining sauce. Spoon chicken mixture evenly down center of each tortilla, roll up and place seam down into 2 lightly greased 13x9 in. baking dish. Spoon remaining sauce over tortillas. Bake for 25 minutes. Sprinkle with remaining cheese, bake an additional 5 minutes. Casserole maybe frozen prior to baking. To serve let thaw in refrigerator, and bake as directed.

Personal Notes:
Personal Notes:
I usually only use 1 can of the chiles, depends on how spicy you like them.

 

 

 

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