Cook 3 lb chicken. (I use chicken breasts.) Remove skin and bones.
½ lb. Grated jack or swiss cheese
1 onion chopped
2 4-oz can chopped green chilies
½ cup spinach or parsley
1 cup chicken stock
1 can cream of mushroom or cream of chicken soup
2 cups milk
Salt and pepper
12 corn tortillas.
- Place onions, chilies, spinach, chicken stock, and soup into a blender and blend until relatively smooth.
- Add milk and combine.
- Dip corn tortillas in sauce, fill with cheese, chicken and a bit of sauce, roll up and place in casserole.
- Do this until all the ingredients are gone. Pour over remaining sauce and bake in preheated 350 degree oven for 20 minutes. Serve with green salsa and sour cream.