Ok, this is another "stolen" recipe from This blog. We had them for dinner last night, and they were really really good. And healthy. (I always use fat free sour cream; you can use skim milk, and low fat cheese to make it really lean. Also, while wesley & i were eating it, we realized you could very easily add black beans and/or corn to the recipe for more nutrients without changing the recipe really.) Also, it makes a good bit, so you could probably entertain with it or freeze half of it. I would recommend saving the cheesy-goodness topping for after reheating if you do freeze it.

Fiesta Chicken and Spinach Enchiladas

2 Tablespoons extra virgin olive oil
1 large onion, finely diced
1 jalapeno, minced
3 fresh cloves garlic, minced
10 oz bag baby spinach leaves, chopped
4 boneless skinless chicken breasts, cooked and shredded
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic salt
1 1/2 Tablespoons ground cumin
1 10 oz can Mild Rotel diced tomatoes with Green Chilies

1 lb (Lg family size can) cream of chicken soup
1 Cup red enchilada sauce
8 oz sour cream
1/2 Cup milk
Pinch of salt

Corn Tortillas
2 Cups shredded Mexican blend cheese

1. Preheat oven to 350 degrees F. Place oil into a large skillet or dutch oven over medium heat. Saute onion and jalaepeno until softened, about 5 minutes. Stir in garlic and cook for 1 minute. Add chopped spinach and cook until wilted down. Stir in chicken, salt, pepper, garlic salt, cumin and diced tomatoes. Reduce heat to low and simmer.

2. Place soup, enchilada sauce, sour cream, milk and salt into a large saucepan over medium heat. Stir until warmed though.

3. Ladle a small amount of sauce into the bottom of a large 9x13 inch baking dish (or bigger if you have one), just enough to cover the bottom. Place a spoonful of chicken mixture inside of corn tortillas, roll and place seam side down. Fill tortillas until chicken filling is used up. Top evenly with sauce and shredded cheese. Bake for 25-30 minutes or until hot and bubbly.

10-12 servings