Chicken And Spinach Enchiladas(Mexican Meal) - cooking recipe

Ingredients

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

Preparation

Boil chicken 40 minutes or until tender.
Remove chicken and let cool slightly. Bone chicken, dice and set aside.
Cook spinach according to package directions and drain well. Reserve 1 cup spinach broth. Set aside.
Saute onion in butter until tender. Stir in spinach and chicken. Set aside.
Combine soup, reserved spinach broth, milk, green chiles, sour cream and half of the cheese in a bowl.
Mix well. Stir half of the sauce mixture into chicken mixture.
Reserve remaining sauce.
Spoon chicken mixture evenly down center of each tortilla.
Roll up tortillas and place, seam down, into 2 lightly greased pans. Bake, uncovered, at 350\u00b0 for 25 minutes. Sprinkle with remaining cheese.
Bake an additional 5 minutes.
Serves 16; you may halve the recipe, if you want.