Chicken Spinach Cheese Enchiladas

10 Flour Tortillas (8"/Enchilada size)
2 boneless, skinless chicken breasts cut into small pieces
1 T olive oil
2.5 c shredded cheese
1 large can of enchilada sauce (verde or red)
1 small onion, diced
1 pkg. fresh or frozen spinach
1 T Cilantro
Salt & Pepper to taste

Cook chicken pieces in olive oil until just cooked through. Salt and pepper chicken to taste. In a large bowl, combine chicken, spinach, onion and cilantro. Toss with 2 c. shredded cheese. Put a small amount of enchilda sauce in the bottom of a 9 x 13 glass baking dish. Dip tortillas in enchilada sauce and stuff with spinach/chicken mixture. Place in pan, seam side down. Top with remaining enchilada sauce and sprinkle remaining cheese on top. Bake at 350 for 30-40 minutes. Serve with sour cream and salsa if desired.

Makes approx. 10 servings of 1 enchilada each, depending on the size of tortilla you use and how much you fill them.

Number of Servings: 10

Recipe submitted by SparkPeople user VIDALJ.