Chicken Spinach Enchilada Casserole

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#34780

serves/makes:

ready in:
30-60 minutes

ingredients

2 chicken breasts
1/2 pound fresh spinach
1/2 large coarsely chopped onion
2 tablespoons butter
1 cup sour cream
1 cup chopped green chile
12 ounces grated Cheddar cheese
12 ounces grated monterey jack cheese
4 large flour tortillas
1/2 teaspoon cumin
1/2 red bell pepper, chopped
3 cloves garlic, minced

directions

Poach the chicken for 20 minutes. Allow to cool. Remove meat from bones and cut into bite-size pieces. Set aside.

Saute onion, garlic and red bell pepper in butter till limp. Remove skillet from heat and add spinach and cover. Allow spinach to steam in skillet for 15 minutes.

Add the chile, sour cream, chicken, cumin and blend well. Line a greased casserole with a tortilla, layer chicken mixture on and top with a layer of cheddar and Jack cheeses.

Layer once more again and end with a layer of tortilla covered with a layer of cheeses. Bake at 350 degrees F for 30 minutes