Ingredients:

• 1 1/2 – 2 lbs chicken breast, cooked and chopped
• 1 onion, diced
• 2 teaspoons olive oil
• 1 cup sour cream
• 1/2 cup spinach, chopped tough stems removed
• 1 large can enchilada sauce
• 2-3 cups sharp cheddar cheese, shredded or a blend of 3 cups
• 10-16 medium flour tortillas

Directions:

1. Preheat oven to 350ºF. Spray a 13 x 9 casserole dish with non-stick spray.
2. In a large pan over medium heat olive oil. add the onions and cook until translucent. Stir often.
3. Combine spinach, chicken, and onions in the frying pan. Stir until combined and spinach starts to wilt. Remove pan from heat.
4. Pour 1/2 cup of enchilada sauce over the chicken mixture – just enough to coat the chicken. Add sour cream to the pan stir until combined.
5. Add the shredded cheese. Save about 1/2 – 1 cup for topping. The amount of cheese you add is up to you.
6. Pour 1/4 -1/2 cup of enchilada sauce in a baking dish to coat the bottom of the dish. 
7. Fill the tortillas. spoon sauce onto a tortilla, and then some of the chicken mixture.
8. Roll the tortilla and place in the baking dish seam side down. Repeat step #7 until the chicken mixture is gone.
9. Pour enchilada sauce over the completed enchiladas and spread evenly over the top.
10. Top with shredded cheese. Cover pan with foil and bake for 20-30 minutes. Remove the foil for the last 10 minutes of cooking.
11. Cook until sauce is bubbling, tortilla edges are slightly crisp, and the cheese has melted.