Chicken Spinach Enchilada Casserole
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 chili
12 ounces grated cheddar cheese
12 ounces grated Monterey jack cheese
3-4 large flour tortillas
1/2 teaspoon cumin
1/2 red bell pepper, chopped
3 garlic cloves, minced
TOPPINGS diced tomatoes, chopped avocados, chopped scallions, sliced black
olives, chopped cilantro
Instructions: Poach the breasts for 20 minutes. Allow to cool. Remove meat from
bones and cut into bite-size pieces. Set aside.
Sauté 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 chili, sour cream, chicken, cumin and blend well. Line a
greased casserole I used a shallow corning ware white casserole 3 1/2 quart)
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 for 30 minutes. Top with all the garnishes
listed.