Good Morning Everyone!

Well it's another beautiful sunny day in Florida, the kind that makes you want to sit outdoors. Just as long as i doesn't get too hot. Yesterday I got away without putting on the AC all day until DH got home at 5ish, that's how cool it was inside.

Tonight I am in the mood for Chicken Enchiladas, So it will be a simple menu:

Chicken Spinach Enchilada Casserole
Cup of Mixed Fruits (Peach, pear, apricot slices)

Chicken Spinach Enchilada Casserole

Serves 6

2 chicken breasts
1/2 lb. fresh spinach
1/2 large coarsely chopped onion
2 T. butter
1c. sour cream
1 c. chopped green chili
12oz. grated cheddar cheese
12oz. grated Monterey Jack cheese
3-4 large flour tortillas
1/2 t. 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!!