Green Enchiladas

Directions

1. 1
   Poach chicken in a small skillet or saucpan with water to cover until done, about 15-20mins.
2. 2
   Remove from water , cool lightly & shred into small bite size pieces.
3. 3
   Set aside.
4. 4
   Melt butter and saute onions in small skillet, until onions are tener, about 5 minutes.
5. 5
   Preheat oven to 350 degrees.
6. 6
   Lightly spray large casserole ish with cooking spray.
7. 7
   Steam spinach in a steamer, or colander.
8. 8
   Drain, reserving 1/2C of the cooking liquid.
9. 9
   Let spinach cool slightly ; chop coarsely.
10. 10
    Combine the onion, spinach, sour cream, chilies, cumin, red pepper, reserved spinach liquid, & milk.
11. 11
    mix well & season to taste with salt.
12. 12
    Add 1/2 the sauce to the shredded chicken and mix well.
13. 13
    Place the tortillasin the oven to soften(about 3 mins.)
14. 14
    and remove.
15. 15
    Fill the tortillas with equal amounts of filling& roll up.
16. 16
    Place the rolled tortialls seam side down in 1 layer in the prepared casserole.
17. 17
    Cover with 1/2 the cheese and top with the remaining sauce; sprinkle on the remaining cheese.
18. 18
    Bake until heated through, about 30 minutes.