Southern Living'S Chicken And Spinach Enchiladas(Mexican) - cooking recipe

Ingredients

12 chicken breasts, halved and skinned
1 tsp. salt
2 (10 oz.) pkg. frozen, chopped spinach
1 c. diced onion
1 Tbsp. margarine, melted
1 (10 oz.) can cream of chicken soup, undiluted
3/4 c. milk
3 (4 oz.) cans diced green chiles, drained
3 (8 oz.) cartons sour cream
3 c. (12 oz.) shredded Monterey Jack cheese, divided
16 flour tortillas

Preparation

Place chicken in a Dutch oven. Add salt and water to cover. Bring to a boil.
Cover, reduce heat and simmer 40 minutes or until tender. Remove chicken and let cool slightly. Bone chicken; dice and set aside.