Chicken Enchiladas - cooking recipe

Ingredients

1 chicken or 4 chicken breasts
1 stick oleo
1 can cream of chicken soup
1 large can chopped green chilies
1 large onion, chopped fine
2 c. sour cream
1 pkg. frozen spinach, cooked and drained
1 large pkg. flour tortillas

Preparation

Boil and debone chicken.
Saute onion with oleo.
Mix all ingredients, except tortillas.
Dip tortillas in chicken broth until soft.
Spoon chicken mixture on soft tortillas.
Roll and place close together in a 9 x 13-inch casserole pan.
Pour remaining sauce over the top.
Top with grated Monterey Jack cheese.
Bake at 350\u00b0 until bubbly.