Total Time
33mins
Prep 13 mins
Cook 20 mins

Found but haven't tried, but it just sounded good and easy......I am a sucker for those recipies :) Seems like there is a lot of chances for substituting which might make this dish speedy andsavory at the same time. If you try you'll have to let me know how it turned out

Ingredients Nutrition

Directions

  1. Poach chicken in a small skillet or saucpan with water to cover until done, about 15-20mins.
  2. Remove from water , cool lightly & shred into small bite size pieces. Set aside.
  3. Melt butter and saute onions in small skillet, until onions are tener, about 5 minutes.
  4. Preheat oven to 350 degrees.
  5. Lightly spray large casserole ish with cooking spray.
  6. Steam spinach in a steamer, or colander. Drain, reserving 1/2C of the cooking liquid.
  7. Let spinach cool slightly ; chop coarsely.
  8. Combine the onion, spinach, sour cream, chilies, cumin, red pepper, reserved spinach liquid, & milk. mix well & season to taste with salt.
  9. Add 1/2 the sauce to the shredded chicken and mix well.
  10. Place the tortillasin the oven to soften(about 3 mins.) and remove.
  11. Fill the tortillas with equal amounts of filling& roll up.
  12. Place the rolled tortialls seam side down in 1 layer in the prepared casserole.
  13. Cover with 1/2 the cheese and top with the remaining sauce; sprinkle on the remaining cheese.
  14. Bake until heated through, about 30 minutes.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a