Tuesday, May 12, 2009

Spinach and Chicken Enchiladas

This is not your traditional Enchilada!
It is more of a creamy and savory dish.
I love the spinach in it, makes this dish taste really good.
This dish made a lot which is even better, Leftovers!

Spinach and Chicken Enchiladas

2 lbs chicken breasts
1 lg white onion
1/4 cup unsalted butter
3 cups sour cream
1/4 cup milk
1 tsp ground cumin
8 oz diced green chilies
1 lb spinach
1/2 cup leftover water from spinach
salt and pepper to taste
12 tortillas
6 oz Monterey Jack cheese

-Cook chicken in boiling water for 20-30 minutes.
-After Chicken is done cooking, cut up into small pieces.
-Finely chop onion and saute in butter 5 minutes.
-Steam spinach until done.
-Combine sour cream, milk, cumin, green chilies, spinach, leftover water and salt and pepper to taste. Add chicken to half of the sauce.
-Grease a 9 by 13 pan.
-Spoon chicken mixture into a tortilla, fold and lay in pan. Cover Enchiladas with half of cheese. -Cover with leftover sauceand then add the remaining cheese.
-Bake at 350 degrees for 30 minutes.

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