Serves: 7
Total Calories: 687

2 pounds boneless chicken breasts
4 tablespoons (1/2 stick) unsalted butter
1 large onion, chopped
1 (10-ounce) box frozen chopped spinach, thawed and drained
3 cups sour cream
1 teaspoon cumin
1 (4-ounce) can chopped green chili (or more to taste)
1/4 cup milk
salt and freshly ground pepper to taste
12 flour tortillas
8 ounces shredded Monterey Jack cheese

Place chicken breasts in a skillet and add water to just cover. Poach on medium-low heat until cooked through, approximately 15–20 minutes. Remove from water and cool. Shred or cut into bite-sized pieces and place in a mixing bowl.

Preheat oven to 350°. Grease a 9x13-inch baking dish. In a small skillet, melt the butter and sauté the onion until tender, about 5 minutes. In a large bowl, combine cooked onion, spinach, sour cream, cumin, chiles, and milk. Season with salt and pepper. Add half the sauce to the shredded chicken and mix well. Layer 3 tortillas in bottom of casserole dish. Cover with 1/3 of the chicken mixture. Repeat process 3 times, ending with a layer of tortillas. Cover casserole with remaining sauce, spreading evenly with a spatula. Top with grated cheese. Bake casserole approximately 40 minutes, or until heated through and bubbly and cheese begins to brown. Serve hot.


Fun Fact: In 1774, fifty-one of Edenton, North Carolina’s leading ladies signed a pledge to cease use of East India Tea, thus showing that they were in accord with their Boston cousins in opposing British taxation. Today, a bronze teapot at the west side of the Courthouse Green commemorates the historic event.

Nutritional Facts:

Serves: 7
Total Calories: 687
Calories from Fat: 362

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