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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