->Chicken Enchiladas 17 <-

12 corn tortillas

2 cups shredded chicken

6 oz chopped, roasted and skinned green chiles

3 cups fresh spinach

1/2 cup chopped onion

1 cup crema or sour cream

4 oz cotija, crumbled

5 oz evaporated milk

15 oz green chile sauce

350 F. Heat

1 tablespoon oil in a pan over medium heat

and cook the onions for about 1 minute. Add the spinach and cook

it for about 5 minutes until leaves are wilted. Fold in the chicken

and green chiles. Set aside.

In a saucepan, heat crema, evaporated milk, cotija and chile sauce

over low heat until sauce is smooth.

Prepare a 9x13 inch baking dish by coating the bottom with a thin

layer of sauce. Dip a tortilla into hot oil to soften it and place

it into the pan. Place about 1/4 cup filling down the center of the

the tortilla and sprinkle with a tablespoon of Asadero or Queso

Quesadilla cheese. Roll the tortilla up and place seam side down

in dish. Repeat until all tortillas are used. Pour remaining sauce

over the top, and sprinkle with the crumbled cotija. Bake dish for 15 minutes to melt the cheese.