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Chicken and Spinach Enchiladas Recipe

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This recipe for Chicken and Spinach Enchiladas, by , is from A Taste of the Spirit - Book II, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jo Anne Caven
Added: Sunday, September 13, 2009


3 chicken breast
2 onions
1 or 2 carrots
16 oz. frozen spinach (Steam and save water)
1 c. sour cream
1 c. Mexican cheese
1 c. spinach water
1 c. Progresso "Chicken Cheese Enchilada Soup"
1 pkg of flour tortillas

Boil chicken with onions and carrots. Shred chicken (either discard onion and carrot or save for another use)
Mix one cup of spinach water with soup and blend well.
Spread thin layer of soup on bottom of 9"x13" pan.
Mix chicken, spinach, sour cream, and cheese together. Fill tortillas with mixture and roll into enchilada size. Top enchiladas with remaining soup mixture. Add small amount of cheese on top and bake in 350 over for 30 minutes.




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