Chicken and Spinach Enchiladas

Ingredients

• 16 ounces sour cream
• 8 ounces cream cheese (you can use 1/3 less fat, it still taste great)
• 10 ounces frozen chopped spinach, thawed and patted dry (you will use lots of paper towels to get all the water off of them)
• 4 boneless chicken breasts (or you could use 1 whole chicken, deboned)
• 1 1/4 ounces taco seasoning (or 1-2 tablesppons of homemade taco seasoing which is what I use)
• flour tortilla

• 2 (10 ounce) cans enchilada sauce
• shredded cheese (fiesta blend or your choice)

Directions

1. 1

   Boil chicken or bake in oven until fully cooked. Then shred.

2. 2

   Drain spinach and use paper towels to towel dry.

3. 3

   Mix sour cream, cream cheese, taco seasoning, spinach and chicken.

4. 4

   Lay tortillas flat and fill with mixture. Fold and roll. Put all enchiladas in 9 X 13 pan. Cover with enchilada sauce.

5. 5

   Bake at 350 for 20-30 minutes. Pull out of oven, top with cheese. Put pan back in oven until cheese is melted.

6. 6

   Enjoy! ** Remember these are very filling!