"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chicken and Spinach Enchiladas Recipe

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

Carol Scherner
Added: Saturday, August 5, 2006


2 lb. boneless chicken
1/2 stick butter
1 lg. white onion, chopped
1 lb. fresh spinach, well washed
3 c. sour cream
2 (4 oz.) cans green chiles, drained and chopped
1 t. ground cumin
1/4 c. milk
12 flour tortillas
6 oz. Monterey jack cheese, grated

Pach chicken in water to cover 15 - 20 minutes.
Remove and cool. Shred and set aside. In small skillet
melt butter and saute onion 5 minutes. Heat oven to
350F. Butter a large casserole dish. Steam spinach.
Drain, reserving 1/2 c. liquid, and chop. Combine
onion, spinach, sour cream, shiles, cumin, reserved
spinach liquid and milk. Season to taste. Add half the
sauce to chicken and mix well. Place tortillas in over 3
minutes to soften. Fill each with chicken, roll, and place
in casserole. Cover with 1/2 cheese and remaining
sauce. Sprinkle with remaining cheese. Bake 30




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