Green Enchiladas
Cook 3 lb chicken. (I use chicken breasts.) Remove skin and bones.
½ lb. Grated jack or swiss cheese
1 onion chopped
2 4-oz can chopped green chilies
½ cup spinach or parsley
1 cup chicken stock
1 can cream of mushroom or cream of chicken soup
2 cups milk
Salt and pepper
12 corn tortillas.
Place onions, chilies, spinach, chicken stock, and soup into a blender and blend until relatively smooth.
Add milk and combine.
Dip corn tortillas in sauce, fill with cheese, chicken and a bit of sauce, roll up and place in casserole.
Do this until all the ingredients are gone. Pour over remaining sauce and bake in preheated 350 degree oven for 20 minutes. Serve with green salsa and sour cream.
½ lb. Grated jack or swiss cheese
1 onion chopped
2 4-
1 cup chicken stock
1 can cream of mushroom or cream of chicken soup
2 cups milk
Salt and pepper
12 corn tortillas.
Place onions, chilies, spinach, chicken stock, and soup into a blender and blend until relatively smooth.
Add milk and combine.
Dip corn tortillas in sauce, fill with cheese, chicken and a bit of sauce, roll up and place in casserole.
Do this until all the ingredients are gone. Pour over remaining sauce and bake in preheated 350 degree oven for 20 minutes. Serve with green salsa and sour cream.
