Bubba's Enchiladas

Bubba's enchiladas

 

2 lbs. boneless chicken breast

4 Tbl unsalted butter

1 Lg White onion finely chopped

1 lb fresh spinach

3 C sour cream

2 (4oz) cans of chopped green chiles

1 tsp. cumin (more or less depending on how hot you want it)

1/4 C. milk

6 oz. monterey jack cheese

 

1. Poach chicken breasts 15-20 min. until done. Cool and shred

2. Melt butter and saute onions until tender

3. Steam spinach- reserve 1/2 cup of liquid- let cool - chop coursely

4. combine milk, sour cream, onion, spinach, chiles, cumin, liquid salt to taste.

5. save 1/2 mixture/sauce. mix the other half with the shredded chicken

6. Fill tortillas, place in pan seam side down in buttered 9x13 pan

7. Cover all tortillas with 1/2 of the shredded cheese, the with remaining sauce, then remaining cheese.

8. Bake at 350 in oven