SON-Cookbook-2020
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CHICKEN ENCHILADAS<br />
Submitted by: Mary Jean Schumann<br />
INGREDIENTS<br />
• 1 onion finely chopped<br />
• 1 box frozen spinach, liquid drained<br />
• several c. of shredded cooked chicken<br />
• 1 can chopped mild green chilies<br />
• ½ tsp. ground cumin<br />
• ½ tsp. garlic pepper blend<br />
• ½ c. sour cream<br />
• 2 c. shredded Colby Jack cheese<br />
• 1 can enchilada sauce<br />
• 8 tortillas<br />
• ½ c. thick and chunky salsa<br />
DIRECTIONS<br />
Heat oven to 350° F. Spray a 9x13 or larger glass baking dish lightly with<br />
cooking spray or grease with butter.<br />
In small bowl, mix chicken, onion, cumin, garlic pepper, mild green chilies,<br />
drained spinach, sour cream, and 1¼ c. of the cheese. Set aside ¼-½ c. of<br />
the sauce and add the remainder to the chicken mixture.<br />
Divide chicken mixture among tortillas. Roll tortillas around chicken<br />
mixture; place seam sides down in baking dish. Once all placed, spread 1<br />
tsp. enchilada sauce on each tortilla.<br />
Cover; bake at 350˚ for 45-60 minutes until sauce bubbling. Pour salsa and<br />
sprinkle with remaining c. cheese. Bake uncovered 5 to 10 minutes longer<br />
or until hot and cheese melted.<br />
Serve with lime wedges. Garnish with cilantro sprigs if desired.<br />
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