GREEN ENCHILADAS: Serves at least 6
2 pounds boneless chicken breasts
1 large white onion, peeled and finely chopped
1 pound fresh spinach, well washed
3 cups sour cream
2 (4-ounce) cans green chilies, drained and chopped
1 teaspoon ground cumin
1/4 cup milk
Salt to taste
12 flour tortillas
6 ounces Monterey Jack cheese, grated
(I used 2 oz. Parmesan, 2 oz. mozzarella, 2 ox. Monterrey Jack)
1. Poach the chicken breasts in a small skillet or saucepan with water to cover
until done, 15 t0 20 minutes. Remove from water, cool slightly, and shred into
small, bite-size pieces. Set aside.
2. In a small skillet, melt the butter and saute the onion until tender, about
5 minutes.
3. Preheat oven to 350 degrees F. Lightly butter a large casserole.
4. Steam the spinach in a steamer or colander. Drain, reserving 1/2 cup of the
cooking liquid. Let the spinach cool slightly; chop coarsely.
5. Combine the onion, spinach, sour cream, chilies, cumin, reserved spinach
liquid, and milk; mix well and season to taste.
6. Add half the sauce to the shredded chicken and mix well. Place the tortillas
in the oven to soften (about 3 minutes) and remove. Fill the tortillas with
equal amounts of filling and roll up. Place the rolled tortillas seam side down
in 1 layer in the prepared casserole. Cover with half the grated cheese and top
with the remaining sauce; sprinkle on the remaining cheese. Bake until heated
through, about 30 minutes.
Serve with chopped parsley on top.
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