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Boil chicken 40 minutes or until tender. Remove chicken and let cool slightly. Bone chicken, dice and set aside. Cook spinach according to package directions and drain well. Reserve 1 cup spinach broth. Set aside. Saute onion in butter until tender. Stir in spinach and chicken. Set aside. Combine soup, reserved spinach broth, milk, green chiles, sour cream and half of the cheese in a bowl. Mix well. Stir half of the sauce mixture into chicken mixture. Reserve remaining sauce. Spoon chicken mixture evenly down center of each tortilla. Roll up tortillas and place, seam down, into 2 lightly greased pans. Bake, uncovered, at 350° for 25 minutes. Sprinkle with remaining cheese. Bake an additional 5 minutes. Serves 16; you may halve the recipe, if you want.
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Pure ground ancho — sweet-earthy for mole, enchilada, chili
Adjustable stand — hold cookbook or tablet at eye level while cooking
Citrusy Mexican oregano — different species from Mediterranean
Thin Mexican sour cream — drizzle on tacos, enchiladas, soups
Rotisserie attachment for Weber kettle — whole chicken, prime rib