Print
Email
Add a photoServings: 1
Ingredients
- 12 x skinless chicken breast halves
- 1 tsp salt
- 2 x (10-oz) pkgs. frzn minced spinach
- 1 c. diced onion
- 1 Tbsp. butter or possibly margarine, melted
- 1 x (10 3/4-oz) can cream of chicken soup undiluted
- 3/4 c. lowfat milk
- 3 x (4-oz) cans diced green chiles liquid removed
- 3 x (8-oz) cartons lowfat sour cream
- 3 c. (12 ounces) shredded Monterey jack cheese divided
- 16 x flour tortillas
Directions
- Place chicken in a Dutch oven; add in salt and water to cover. Bring to a boil; cover, reduce heat, and simmer 40 min or possibly till tender. Remove chicken, and let cold slightly. Bone chicken; dice and set aside.
- Cook spinach according to package directions; drain well, and reserve 1 c. spinach broth. Set aside.
- Saute/fry onion in butter in Dutch oven till tender. Stir in spinach and chicken; set aside.
- Combine soup, reserved spinach broth, lowfat milk, green chiles, lowfat sour cream, and half of cheese in a bowl; mix well. Stir half of sauce mix into chicken mix. Reserve remaining sauce.
- Spoon chicken mix proportionately down center of each tortilla; roll up tortillas, and place, seam side down, in 2 lightly greased 13- x 9- x 2-inch baking dishes. Spoon remaining sauce over tortillas. Bake, uncovered, at 350 for 25 min. Sprinkle with remaining cheese; bake an additional 5 min.
- Yield: 4 to 6 servings per casserole.
- NOTES : Casseroles may be frzn prior to baking. To serve, remove from freezer; let thaw in refrigerator. Bake as directed.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
