"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Lindsay Willmer's Chicken Enchiladas Recipe

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This recipe for Lindsay Willmer's Chicken Enchiladas, by , is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jill Olson
Added: Monday, March 6, 2006

Category:
Category:

Ingredients:  
Ingredients:  
4-6 chicken breasts
1 cup heavy whipping cream
1 large can (28 oz.) green enchilada sauce
8-10 flour tortillas
2 packs (10 oz.) frozen spinach
2 cups shredded pepper jack cheese
2 casserole dishes, large enough to fit 4-5 rolled enchiladas each.

Directions:
Directions:
Thaw spinach and drain.

Boil chicken breasts until done (no pinkness in middle), dice into bite-size pieces, and combine with spinach.

Combine heavy whipping cream and green enchilada sauce in a pan large enough to fit a tortilla. Drizzle a couple of tablespoons of sauce into chicken/spinach mixture for moisture and extra flavor.

Dip tortilla into green enchilada cream sauce in pan so that each side is well coated, fill with chicken/spinach mixture and place, rolled, into casserole dish. Repeat until 8-10 tortillas are filled.

Drizzle remaining sauce on top of enchiladas, top with shredded cheese.

Bake at 325F for about 20 minutes (or until cheese is melted and bubbly).

Yummy with sour cream on top!

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
40 minutes
Personal Notes:
Personal Notes:
Lindsay Willmer, known in her former life as Pac-10 Champion breaststroker Lindsay Etter, has been a good friend of Jill's since their days together on the UCLA Bruins swim team. Lindsay is responsible for nourishing two beautiful, energy-filled girls named Emma and Addie, her husband, a former UCLA linebacker star, Brian, and she always manages to cook fantastic, filling meals like this while being a great mom and wife as well.

 

 

 

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