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Chicken Enchiladas 17

Chicken Enchiladas 17 is a chicken recipe made with Chicken, Onion, Crema Or Sour Cream, Evaporated Milk, and Green Chile Sauce. Scale it up or down for the number of people at the table.

Ingredients

• 2 cup
• 1/2 cup
• 1 cup
• 5 oz
• 15 oz

Method (preview)

1. 1

   Heat oven to 350 F. Heat 1 tablespoon oil in a pan over medium heat and cook the onions for about 1 minute.

2. 2

   Add the spinach and cook it for about 5 minutes until leaves are wilted.

3. 3

   Fold in the chicken and green chiles.

4. 4

   Set aside.

5. 5

   In a saucepan, heat crema, evaporated milk, cotija and chile sauce over low heat until sauce is smooth.

6. 6

   Prepare a 9x13 inch baking dish by coating the bottom with a thin layer of sauce.

7. 7

   Dip a tortilla into hot oil to soften it and place it into the pan.

8. 8

   Place about 1/4 cup filling down the center of the the tortilla and sprinkle with a tablespoon of Asadero or Queso

9. 9

   Quesadilla cheese.

10. 10

    Roll the tortilla up and place seam side down in dish.

11. 11

    Repeat until all tortillas are used.

12. 12

    Pour remaining sauce over the top, and sprinkle with the crumbled cotija.

13. 13

    Bake dish for 15 minutes to melt the cheese.