Ingredients
- 2 pounds boneless skinless chicken breast (cooked and shredded, or use a cooked deli chicken)
- 1/4 cup butter (or margarine)
- 1/2 pound mushrooms, sliced
- 1 medium yellow onion, diced
- 2 garlic cloves, minced
- Nutmeg, small pinch
- 1 box (10 ounce) frozen chopped spinach (thawed, squeeze out all the water from the thawed spinach)
- 3 cups sour cream (use the full fat)
- 1/4 cup half & half
- 1 can (4 ounce) chopped green chiles
- 1 teaspoon ground cumin
- Salt & pepper, to taste
- 10 (510 grams) flour tortillas
- 8 ounces grated Monterey Jack Cheese (or 4-cheese Mexican Blend)
How to Make
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Step 1: Grease a 9 x 13 casserole pan with cooking spray or butter, preheat oven to 350 degrees.
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Step 2: Sauté onion, mushrooms and garlic in butter, until softened, about 5 mins. Season with salt and dash of nutmeg
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Step 3: Add spinach, sour cream, half and half, green chiles, cumin, salt & cayenne, stir on low heat for about 3 mins.
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Step 4: Pour half of the sauce into a medium sized bowl, then add cooked chicken to the other half of the sauce.
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Step 5: Fill tortillas with chicken and sauce mixture (about 1/4 - 1/3 of a cup each), roll and lay seam side down in casserole dish
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Step 6: Layer half the cheese on top of the tortillas
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Step 7: Spread the rest of the sauce on top of the cheese, then top with remaining cheese
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Step 8: Place, uncovered in center of oven for 30-35 mins or until bubbly. Let stand 5 minutes. Garnish with cilantro and serve with desired toppings, such as diced tomatoes and guacamole.
We hope you enjoy this recipe!
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