6 chicken breasts– boiled,chopped/shredded
2 boxes– frozen spinach 3 white onions
3-16oz. containers sour cream 2 tbsp. butter
12 oz. monterey jack cheese 1 cup chicken broth
2 cans cream of chicken soup 20 corn tortillas
3 Tps chopped jalapeno 2 Tps jalapeno juice
1/2 cup pace picante sauce 3/4 cup milk
4 cans small diced green chiles (21oz. total)
Boil chicken. Microwave spinach to thaw and drain. Sautee onions. Mix all ingredients– except tortillas and 1/2 cup of the cheese. Layer tortillas and mixture in a casserole dish, top with cheese. Bake for 30 minutes at 350 degrees. Makes 2 casseroles!
Celebrate Cinco de Mayo with this family favorite. Ole`!
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From Carol's Kitchen 