Chicken, Spinach, and Mushroom Enchiladas

8 oz chicken breast, cooked and shredded
1 cup chopped mushrooms
2 cups baby spinach
1/4 cup fat free black bean dip
1/4 cup Mexican salsa, divided
1/2 tsp Mexican seasoning
1/4 tsp red pepper flakes
8 corn tortillas
1/2 cup salsa verde, divided
1/4 cup fat free, low sodium chicken broth
3 T sour cream
1/2 cup reduced-fat Mexican shredded cheese
cooking spray

Preheat oven to 350. Coat an 8x8 baking disk with cooking spray.

Heat a medium nonstick skillet coated with cooking spray over medium heat. Saute the mushrooms until tender, about 5 minutes. Season with Mexican seasoning and pepper flakes. Add the bean dip and 2 T Mexican salsa; stir to combine. Add the spinach and cooked chicken; sautee until the spinach is wilted.

Meanwhile, combine 1/4 cup salsa verde with 1T chicken broth. Spread over the bottom of the baking dish.

Heat a small skillet over medium heat. One at a time, place the tortillas in the skillet and heat until softened, about 1 minute. Spoon about 1/4 cup of the chicken mixture into the center of each tortilla and roll tightly. Place in the baking dish, seam side down.

Combine remaining salsa verde, Mexican salsa, sour cream, and chicken broth in a small bowl. Pour over enchiladas. Top with cheese.

Bake for about 20 minutes, until bubbly.

Serving Size: Makes 8 enchiladas