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. ---------------------------------------------------------------------------
Nutrition
Ingredients
