Here’s the photo and post.
Here’s the recipe. Mr. Big Food substituted some leftover grilled turkey pieces for the chicken.
CHICKEN ENCHILADAS II
2 fryers, cooked, boned, meat chopped
3 dozen soft tortillas
2 large onions, chopped
3 pints sour cream
Salt to taste
2 packages frozen chopped spinach, cooked, drained, 1 C spinach liquid reserved
16 oz chopped green chilies (drained if canned)
½ C milk
12 oz Monterey Jack cheese, shredded
Preheat oven to 350o. Saute onions in butter until clear, stir in sour cream, salt, drained spinach, chilies, milk, and spinach liquid, and cook until well mixed and hot. Mix some sauce with chicken and spoon across center of each tortilla, top with a little shredded cheese, roll up, and place in greased casserole. Cover top with cheese, top with remaining sauce, and bake 30 minutes until bubbly. “This freezes well.”