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Chicken and Spinach Enchiladas
12 Chicken breast halves with bone, skinned
2 pk (10oz) frozen chopped Spinach
1 tb Butter or margarine
1 md Onion, finely chopped
1 cn Cream of chicken soup, Undiluted
3/4 c Milk
3 cn (4.5oz) chopped green chilies, drained
3 ct (8oz) sour cream
3 c (12oz) shredded montery jack cheese, divided
16 (7) flour tortillas
Place chicken in a Dutch oven; add salted water ot cover. Bring to a boil; reduce heat and simmer 40 minutes or until tender. Remove chicken, reserving broth for a later use. Let chicken cool, skinn, bone and finely chop. Set aside. Or use 6 cups chopped cooked chicken.
Cook spinach, drain, reserving 1 cup broth. Set aside.
Melt butter in Dutch oven over medium heat; add onion and cook until tender. Stir in chicken and spinach; set aside.
Combine spinach broth, soup, milk, chilies and sour cream; stir in half of cheese. divide mixture in half; set 1 portion aside. Stir chicken into remaining portion.
Spoon chicken mixture evenly down center of each tortilla; roll up and place, seam side down, in 2 lightly greased 13 x 9 x 2" baking dishes. Spoon remaining mixture over tortillas.
Cover and freeze up to 3 months, if desired.
Thaw enchiladas in refrigerator 24 hours.
Remove from fridge and let stand at room temperature 30 minutes.
Bake at 350F. 25 minutes. Sprinkle with remaining cheese and bake an additional 5 minutes. 4-6 servings per casserole.