Spinach And Chicken Enchiladas - cooking recipe

Ingredients

12 chicken breast halves, skinned
1 tsp. salt
2 (10 oz.) pkg. frozen chopped spinach
1 c. diced onion
1 Tbsp. margarine, melted
1 (10 3/4 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 (I used light)
3 c. (12 oz.) shredded Monterey Jack cheese
1 pkg. flour tortillas

Preparation

Cook chicken, adding salt to water, then dice.
Cook spinach; drain, but reserve 1 cup of liquid.
Saute onion in margarine; stir in spinach and chicken and set aside.
Combine soup, spinach broth, milk, chiles, sour cream and half the cheese; mix well. Stir half of sauce mixture into spinach and chicken mixture. Reserve remaining sauce.
Spoon chicken mixture evenly down center of each tortilla; roll up tortillas and place, seam side down, into 2 lightly greased 10 x 9 x 2-inch baking dishes.
Spoon remaining sauce on top.
Bake, uncovered, at 350\u00b0 for 25 minutes. Sprinkle remaining cheese on top and bake 5 more minutes.
This will make 8 large servings.