GREEN CHILI ENCHILADAS

by Jaye McGuire
(Athens, TX, USA)

Sauce:
1 cup sour cream
8 oz. cream cheese at room temperature
2 14.5 oz. cans Hatch Green Chili Enchilada Sauce
Family Size Can Cream of Chicken Soup

Enchilada Filling:
4 large chicken breasts with bone in, skin on
6 sliced pickled jalapenos
2 tsp. taco seasoning, or to taste
1 lb. bag frozen chopped spinach

10 Burrito Size Flour Tortillas
12 oz. Monterey Jack Cheese

Rub chicken breasts with olive oil and season with salt and pepper. Roast for one hour at 350°. Cool and remove skin and bone. Chop coarsely. Mix sauce. Squeeze all moisture from spinach. Mix enchilada filling and add enough sauce to chicken mixture to moisten. Divide between 10 burrito size flour tortillas. Roll up and place in long casserole dish. Cover with sauce and top with 12 oz. Monterey Jack cheese. Bake at 350° for about 35 to 45 minutes until cheese is nice and bubbly.