Categories: Chicken, Mexican, Poultry

Ingredients

• 1 package fresh or frozen spinach
• 1 can cream of chicken soup
• 8 ounces sour cream
• 1 small can of diced green chiles
• 1 1/2 cup shredded monterey jack cheese
• 2 chicken breasts, cooked, deboned, and shredded
• 12 small flour tortillas

Directions

1. Cook spinach according to package directions and drain.

2. Place spinach, sour cream, soup, and chiles in a blender or food processor and puree.

3. Pour a little sauce in the bottom of a 9 × 13 inch pan. Fill tortillas with chicken and cheese and roll tightly.

4. Align rolls in pan and pour remaining sauce over all. Sprinkle with remaining cheese.

5. Bake at 350* for 20 to 25 minutes until it is hot and bubbly.

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