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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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