Chicken and Spinach Enchilada

Cheesy enchiladas stuffed with chicken and spinach--easy and delicious.

Ingredients:

• 2 cups cold cooked chicken cut into pieces
• 6 large whole wheat tortillas
• 1 small can red enchilada sauce
• 1 cup green enchilada sauce
• 3 handfuls fresh, clean baby spinach,
• (or defrost a box of spinach in the microwave)
• Chopped garlic
• Grated cheddar or white cheese

Directions:

While you prepare the chicken, heat a mixture of the green and red sauces in frying pan over medium heat. Add a teaspoon or more of chopped garlic to your taste. When sauce just bubbles, turn the heat down to low. Dip each tortilla in the sauce and turn over. Leave the tortilla in the pan just long enough to soften and coat with sauce. Spread a spoon or so of the salsa on the bottom of a shallow baking dish. Cover the bottom with overlapping tortillas. Layer spinach, chicken, remaining sauce, cheese, ending with tortillas and cheese. Heat in 350 degree F oven for 1/2 hour or until well heated through.

Number of Servings: 4-6

Notes from the Cook: Serve hot with beans and rice. Drizzle enchiladas with Mexican crema.