Chicken and spinach enchiladas recipe

Preheat oven to 350 F.

Prepare the filling
Add the chicken in a pot with enough water to cover it and cook on low heat for 15 minutes, or until the chicken is cooked through. Let the chicken cool down and then shred it in small pieces.

In a frying pan add the butter and chicken and saute until the chicken is tender.

Cook the spinach in lightly salted boiling water for 2-3 minutes, drain and reserve 1/2 cup of the cooking liquid. Chop coarsely and set aside.

In a bowl, add the spinach and cooking liquid, sour cream, chiles, milk and cumin. Mix well until all ingredients are blended, season with salt and black pepper to taste and mix again.

Add half of the sauce to the shredded chicken and mix well.

Enchiladas assembly
Fill each tortilla with the filling (make sure you divide the filling to 12 portions so that you have enough filling for all tortillas). Roll up the tortilla and place it in a lightly oiled casserol dish or similar. Repeat the process for the remaining of the tortillas, placing then one next to the other, until you fill the pan. Cover with half of the grated cheese and top with the remaining filling. Sprinkle on the remaining cheese and bake until heated through, about 30 minutes.