Green Enchiladas

4-6 chicken breasts

2 limes, juiced

2 c. water (more or less)

2 bunches green onions

3 c. Monterey Jack and Colby shredded

1 package frozen spinach, thawed and drained

1 can of cream o’ chickie soup

2 cans diced mild green chiles (4.oz cans)

1 tub sour cream

2 pkg. flour tortillas

2 13’x9’ pans

Poach chicken in lime juice and water in a sauté pan with lid. Drain and cool. Shred into giant bowl. Add green onions, 1 can of chiles, and cheese. Place approx. ¼-1/3 cup of mixture onto centre of tortilla and roll up. Place seam side down into pan. Try not to drool over tortillas as you continue to fill and roll. You should have enough to fill both pans. If there is any extra, eat when no one is looking.

In a blender, throw in spinach, remaining can of chiles, soup, and sour cream. Blend well. (You may have to scrape down the blender once or twice) Pour over enchiladas and place in oven. Bake at 350 F for 30-45 minutes. Remove and serve.

Ole!