Hello Everyone!

Today I was in the mood for Spinach Chicken Enchiladas with a crisp Mexican salad. This recipe I have is one of the tastiest and easiest for enchiladas. The salad is made with 1/2 c. each chopped green and red bell pepper, cucumbers, tomatoes and torn greens. I use Hellman's Citrus Splash Dressings, the tangerine one.

Happy Cooking!! Gina

Chicken Spinach Enchilada Casserole
Serves 6

2 chicken breasts
1/2 lb. fresh spinach
1/2 large coarsely chopped onion
2 Tbsp. butter
1 cup sour cream
1 cup chopped green chili
12 oz. grated cheddar cheese
12 oz. grated Monterey Jack cheese
3-4 large flour tortillas
1/2 tsp. cumin
1/2 red bell pepper, chopped
3 garlic cloves, minced

Toppings: diced tomatoes, chopped avocados, chopped scallions, sliced black olives, chopped cilantro

Poach the breasts for 20 minutes. Allow to cool. Remove meat from bones and cut into bite-size pieces. Set aside.

Saute 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. Delicious!!