Chicken Spinach Bake

Published 03/30 2016 09:07AM

Updated 04/04 2016 02:56PM

6 skinless, boneless chicken thighs

10-12 corn tortillas

16 oz. monterey jack shredded cheese

small bag fresh spinach

16 oz sour cream

2 tbsp lard or olive oil

3 tbsp. gluten free flour

1 c milk

1 c chicken broth

1 tbsp. garlic powder- split 1/2 & 1/2

1 tb salt- split 1/2 and 1/2

 Boil chicken until tender. Save 1 cup of broth.

In a processor shred spinach. And then divide in half.

In a bowl shred chicken and mix half of spinach with 1/2 garlic and 1/2 the salt .

Then with other half of spinach mix with sour cream, remaining salt and garlic.

In a pan on medium high heat melt lard, mix in flour, add broth and milk and mix all together to make sauce.

Warm tortillas 1 1/2 min in microwave. Dip them into sauce, fill with chicken mixture, top with cheese and roll up and place in pan top with sour cream mixture and bake 12-15 minutes @ 350 degrees.


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