Chicken & Spinach Enchiladas
3 chicken breasts
1 pkg frozen spinach
1/2 cup diced onion
1/2 Tablespoon butter
1/2 can cream of chicken soup; no water
3/8 cup milk
1 1/2 (4 oz) can jalapeños diced
1 1/2 (8 oz) carton sour cream
1 1/2 cups shredded Monterey Jack Cheese
8 flour tortillas
Boil chicken; take off bone
Cook spinach, drain well, and reserve one cup spinach broth
Sauté onion in butter
Stir in spinach and chicken, set aside
Combine soup, spinach broth, jalapeños, sour cream, milk and half of cheese in bowl.
Stir 1/2 of sauce mix into chicken mix.
Spoon chicken mix into tortillas, roll up, seam side down.
Lightly grease pan.
Put sauce on top.
Bake 25 minutes, uncovered 350 degrees.
Sprinkle on remaining cheese and bake another 5 minutes