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Creamy Chicken and Spinach Enchiladas Casserole
Ingredients
  • 2 pounds boneless skinless chicken breast, cooked and shredded
  • ¼ cup butter
  • ½ pound mushrooms, sliced
  • 1 diced large yellow onion
  • dash of nutmeg
  • 10 ounce box of frozen chopped spinach - thawed, squeezed and drained
  • 3 cups sour cream
  • ¼ cup half & half
  • 4 ounce can chopped green chiles
  • 1 teaspoon ground cumin
  • salt & cayenne pepper to taste
  • 10 flour tortillas
  • 8 oz grated Monterey Jack Cheese (or a Four cheese Mexican Blend)
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