Chicken & Spinach Enchiladas

Ingredients:

• 3 chicken breast, boneless, skinless 
• 16 ounce frozen spinach
• 2 cans Cream of Mushroom soup
• 16 ounce Monterey cheese
• 8 large burrito shells
• 1 medium onion, julienne
• 1 cup red enchilada sauce (optional)
• 1 cup sour cream
• 1 tablespoon butter
• 2 teaspoon cumin
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ½ teaspoon pepper
• 1/2 cup milk
• ½ cup Water
• ½ teaspoon vinegar

Preparation:

Preheat oven to 350°F. Boil chicken, adding salt, cumin, pepper, and garlic powder. Cook spinach according to package directions, add vinegar. Cut chicken into small pieces. Sauté onion in 1T butter, cook until clear; lay onion on paper towels to drain oil. Add spinach, chicken, and onion to large bowl.

In a small sauce pan, add sour cream, milk, 1 cup Monterey cheese, and cream of mushroom soup, stirring constantly for about 4-6 minutes. Set aside 2 cups of mixture to put on top of enchiladas. Then add remaining mix to large bowl, mixing all ingredients well. 

In a 9x13 casserole dish, pour 1 cup red enchilada sauce on bottom and evenly spread. This is to prevent the enchiladas from sticking on bottom of dish. Plus I like the flavor that the red sauce gives to the enchiladas! Lay burrito shell on counter, spooning 1/3 cup of chicken-spinach mixture in center. Sprinkle cheese over mixture and roll length wise, place seam side down in casserole dish. After you roll all the burrito shells, spoon remaining 2 cup topping over shells. Bake for 15 minutes! Salt and pepper to taste.