| | Directions | - Preheat the oven to 325ºF.
- Cut up the chicken into bite-size pieces; then in a skillet, cook the chicken with the chopped onions until done.
- In a medium sauce pan, melt the queso cheese and sour cream together. When the cheese is melted and the sauce thickens, add the chicken and onion mixture; then stir in the spinach and tomatoes and heat thoroughly.
- Spoon a portion (several tablespoons) of the mixture onto each tortilla; then roll up the tortillas and place in the baking dish.
- Pour the enchilada sauce over the rolled tortillas and sprinkle with the Monterey Jack cheese and the chopped green onion.
- Bake for 25 - 35 minutes until hot and bubbly.
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Cook Time: 35 minutes
Container: 9- x 13-inch baking dish
|  | | Ingredients | | - | | 4 chicken breasts, boneless, skinless |
| - | | 1 cup onion, chopped |
| - | | 1 package queso cheese |
| - | | 2 tablespoons sour cream |
| - | | 1 cup cooked spinach |
| - | | 1 cup tomatoes, chopped |
| - | | 8 tortillas |
| - | | 1 can red enchilada sauce |
| - | | 1 cup Monterey Jack cheese - shredded |
| - | | 1 cup green onion, chopped |
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