Ingredients:

2 lbs boneless chicken breasts
4 tbs butter
1 lg onion, chopped finely
1 lb fresh spinach
3 cups sour cream
1 tsp cumin
1/4 cup milk
salt and pepper to taste
12 flour tortillas
2 4 oz cans green chili, chopped and drained
1/2 lb grated Monterey Jack cheese

Methods:

Preheat oven to 350°F.

Poach chicken breasts until cooked through,cool and shred into small pieces.Saute onion in butter until tender.Steam spinach and drain,reserving 1/2 cup of cooking liquid. Chop coarsely. Combine spinach,sour cream,chilies,cumin,spinach liquid, and milk–mix well and season to taste with salt and pepper.

Add half the sauce to the shredded chicken and mix well. Fill the tortillas with equal amounts of filling and roll. Place rolled tortillas seam side down in one layer in buttered casserole dish. Cover with half the grated cheese and top with the remaining sauce. Sprinkle on the remaining cheese. Bake until heated through, about thirty minutes.

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