Chicken Enchiladas - cooking recipe

Ingredients

4 1/2 to 5 lb. hen
30 soft tortillas
3 pt. sour cream
butter
2 large onions
about 12 oz. Monterey Jack cheese
2 pkg. frozen chopped spinach
4 cans green chilies
1 c. spinach water
1/2 c. milk
salt to taste

Preparation

Cook the hen until tender.
Shred or chop the meat.
Make a sauce of the sour cream, onions (sauteed in butter first), salt, cooked and drained spinach (reserve juice), chilies, spinach water and milk.
Mix some of the sauce with the diced chicken.
Fill and roll the tortillas.
Cover with grated Monterey Jack cheese and top with remaining sauce.
Bake until hot through at 350\u00b0 about 30 minutes.