Serves 4-6
Ingredients:
1-3 chicken breasts
1 Tablespoon olive oil
½ onion, diced
1 can green chilies
2 garlic cloves, minced
1 cup frozen corn
2 teaspoons chili powder
1 bag fresh spinach
black pepper
½ cup sour cream
1 can cream of chicken soup
2 ounces cream cheese
1 cup salsa
1 cup mozzarella cheese, shredded
10 corn tortillas
Directions:
Preheat oven to 350 degrees. Cook chicken breast in half of olive oil over medium heat, then dice or shred. Set aside. In same pan, sauté green chilies and garlic in remaining oil over medium heat until fragrant. Add corn and chili powder. Cook for 1 to 2 minutes then turn heat to medium-low and add spinach. Cover pan and steam until spinach is wilted, stir occasionally. Add chicken and then pepper to taste. In mixing bowl, combine sour cream, soup, cream cheese, ¾ cup salsa, and ¾ cup mozzarella. Add a half cup or so of sour cream mixture to chicken mixture. Spread remaining salsa on bottom of large baking dish. Use chicken mixture to fill tortillas, roll and place in baking dish. Cover with sour cream mixture and top with remaining mozzarella. Cook for 30 to 40 minutes until heated through and bubbly.
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