Spinach, Chicken And Cheese Enchiladas

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• 3 large chicken breasts
• 3 cups baby spinach leaves (fresh)
• 1 red onion (diced)
• 10 mushrooms (diced)
• 1 cup cheddar cheese
• 1/2 cup sour cream
• 8 ounces philadelphia cream cheese (i use 1/3 less fat)
• 10 whole wheat tortillas
• 2 (12 ounce) cans enchilada sauce
• 2 tablespoons butter
• 1 tablespoon chili powder
• 1 tablespoon garlic powder
• 1 teaspoon pepper

Recipe

• 1 1. preheat oven to 375 degrees.
• 2 2. fill pot with water, and boil chicken until juices run clear. pull chicken from water and let it rest for 10-15 minutes to cool down.
• 3 3. while chicken is cooling, chop your red onion and mushrooms.
• 4 4. in a skillet melt 2 tbsp of butter, and toss in your chopped onions and mushrooms. let them cook to your preferred tenderness.
• 5 5. toss in fresh baby spinach, and cook until the leaves are a dark green. about 4-5 minutes. do not let it cook to long, or the leaves will become mushy.
• 6 6. remove the skillet from the heat. set aside to cool.
• 7 7. return to your chicken, and with two forks shred the chicken into small pieces.
• 8 8. after you've shredded your chicken add it to the skillet, season with pepper, chili powder and garlic powder.
• 9 9. stir in sour cream and softened cream cheese into your skillet until everything is coated (if your cream cheese isn't softened, you can can place it in a bowl and microwave it for 40-60 seconds.)
• 10 10. open the cans of your favorite enchilada sauce and dump them in a large bowl.
• 11 11. take your tortillas and heat them in the microwave for 10-25 seconds. you want them to be able to roll without breaking.
• 12 12. dip each tortilla in the sauce.
• 13 13. fill the tortilla with 2-3 tbsp of the chicken, spinach and cheese mixture.
• 14 14. roll tortilla up and place in 13x9 inch baking pan.
• 15 15. continue with the remaining tortillas, until the pan is full.
• 16 16. take remaining sauce and pour it over the enchiladas.
• 17 17. bake at 375 until the sauce is bubbling, about 15-25 minutes.
• 18 18. take pan out and cover with shredded cheese, return to oven until cheese is melted.
• 19 19. remove pan and let the enchiladas rest.
• 20 20. serve with sour cream, olives, lettuce, rice any of your favorite garnishes.