Recipe: Chicken Enchilladas II

Here's the photo and post.

Here's the recipe. Mr. Big Food substituted some leftover grilled turkey pieces for the chicken.

 

CHICKEN ENCHILADAS II

2 fryers, cooked, boned, meat chopped

3 dozen soft tortillas

Butter

2 large onions, chopped

3 pints sour cream

Salt to taste

2 packages frozen chopped spinach, cooked, drained, 1 C spinach liquid reserved

16 oz chopped green chilies (drained if canned)

½ C milk

12 oz Monterey Jack cheese, shredded

Preheat oven to 350^o. Saute onions in butter until clear, stir in sour cream, salt, drained spinach, chilies, milk, and spinach liquid, and cook until well mixed and hot. Mix some sauce with chicken and spoon across center of each tortilla, top with a little shredded cheese, roll up, and place in greased casserole. Cover top with cheese, top with remaining sauce, and bake 30 minutes until bubbly. “This freezes well.”