"Chili represents your three stages of matter: solid, liquid, and eventually gas."--John Goodman as Dan Conner

GREEN CHICKEN ENCHILADAS Recipe

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This recipe for GREEN CHICKEN ENCHILADAS, by , is from My Family's Best! A Collection of Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lynn Randall
Added: Saturday, January 7, 2006

Category:
Category:

Ingredients:  
Ingredients:  
4 CUPS WATER
2 LBS. SKINNED AND BONED CHICKEN BREAST HALVES
1 MEDIUM ONION, FINELY CHOPPED
1/4 CUP BUTTER OR MARGARINE
1 (10 OZ.) PACKAGE FROZEN CHOPPED SPINACH, THAWED AND DRAINED
1 (16 OZ.) CARTON SOUR CREAM
1 (8 OZ.) CARTON SOUR CREAM
1 (4.5 OZ.) CAN CHOPPED GREEN CHILES, DRAINED
3/4 CUP MILK
1 TEASPOON GROUND CUMIN
1/4 TEASPOON SALT
1/4 TESPOON PEPPER
12 (6-IN) FLOUR TORTILLAS
1 (16 OZ.) PACKAGE PEPPERJACK CHEESE, SHREDDED (YOU CAN USE JUST MONTEREY JACK IF YOU WANT.

Directions:
Directions:
BRING WATER TO A BOIL IN A LARGE NONSTICK SKILLET OVER MEDIUM HEAT. ADD CHICKEN; COVER, REDUCE HEAT, AND SIMMER 15 MINUTES OR UNTIL TENDER. REMOVE CHICKEN, AND SHRED; SET ASIDE.

SAUTE ONION IN BUTTER IN A LARGE SKILLET OVER MEDIUM-HIGH HEAT UNTIL TENDER. REMOVE FROM HEAT; ADD SPINACH AND NEXT 7 INGREDIENTS, STIRRING WELL.

COMBINE HALF OF SPINACH MIXTURE WITH CHICKEN; STIR WELL. SPOON 1/3 CUP CHICKEN MIXTURE EVENLY DOWN CENTER OF EACH TORTILLA ; ROLL UP TORTILLAS, JELLYROLL FASHION. PLACE TORTILLAS, SEAM SIDE DOWN, IN TWO LIGHTLY GREASED 11 X 7 X 1 1/2 IN BAKING DISHES. SPRINKLE 1/4 OF CHEESE EVENLY OVER EACH CASSEROLE. SPOON REMAINING SPINACH MIXTURE OVER CHEESE; SPRINKLE WITH REMAINING CHEESE. BAKE; UNCOVERED, AT 350 FOR 3O MINUTES.

 

 

 

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