UDALL GIRLS COOK

Chicken & Spinach Enchiladas

INGREDIENTS:

2 Tbsp. olive oil

1 onion, diced

3 cloves garlic, minced

10 oz. bag baby spinach, chopped

4 boneless skinless chicken breast, cooked and shredded

1 tsp salt

1/2 tsp pepper

1/4 tsp garlic salt

1/2 tsp ground cumin

1 10oz can Mild Rotel tomatoes

2 cans cream of chicken

1 cup green enchilada sauce

1 cup sour cream

1/2 cup milk

1/2 cup pureed yellow squash-4 cubes (optional)

2 dozen corn tortillas

2-4 cups shredded cheddar cheese

PROCEDURE:

1. Place oil in a large skillet over medium high. Saute onion, about 5 minutes, then add garlic, about 1 minute. Add chopped spinach and cook until wilted down. Stir in chicken, salt, pepper, garlic salt, cumin, and Rotel tomatoes. Reduce heat to low and simmer.

2. In a bowl, mix soup, enchilada sauce, sour cream, squash, and milk.

3. Warm tortillas on a flat pan for easy rolling.

4. Ladle a small amount of soup into the bottom of a 13 X 9 pan (you will need two of these pans, or you can stack them all in one pan). Place a spoonful of chicken mixture into tortilla and a little cheese, roll and place seam side down in pan. Fill all tortillas until you use up all the chicken. Top evenly with sauce and cheese. Bake at 350 for 25-30 minutes or until hot and bubbly.