Recipes

Ingredients:
2 lbs boneless chicken breasts
4 TBSP unsalted butter
1 large white onion, finely chopped
1 lb fresh spinach
3 cups sour cream
2 4oz cans of chopped green chilies
1 tsp ground cumin
1/4 cup milk
kosher salt to taste
12 flour tortillas
16 oz Monterey Jack cheese, grated

Instructions:
1. Poach the chicken in a small skillet or saucepan with water to cover until done, 15 to 20 mins. Cool slightly and shred into bite-sized pieces. Set aside.
1. In a small skillet, melt butter and sauté the onion until tender, about 5 minutes.
3. Preheat oven to 350. Lightly butter a large casserole (9x13).
4. Steam the spinach, drain, reserving 1/2 cup of the cooking liquid. Let spinach cool slightly and chop coarsely.
5. Combine the onion, spinach, sour cream, chilies, cumin, reserved spinach liquid and milk; mix well and season to taste. Add 1/2 the sauce to the shredded chicken and mix well.
6. Fill the tortillas with equal amount of filling and roll up. Place the rolled tortillas seam side down in dish.
7. Cover with half the grated cheese and top with the remaining sauce. Sprinkle on the remaining cheese.
8. Bake until heated through, about 30 mins