Artichoke-Spinach Enchiladas

• Corn tortillas
• 2 jars (6 oz. each) artichoke hearts, in oil
• 1 pkg. fresh baby spinach
• 1 can diced green chilies
• 1 can green enchilada sauce
• Colby Jack and Mozzerella cheese
• Cooked, shredded chicken (optional)

1. Line bottom of casserole dish with single layer of tortillas.
2. Layer chicken, spinach, artichoke hearts, diced chilies and tortillas on top, in several layers.
3. Pour enchilada sauce over top, and top with cheese.
4. Bake 45 minutes at 350F, or until slightly bubbly.

tortillas, hearts, fresh baby spinach, green chilies, green enchilada sauce, mozzerella cheese, chicken

Taken from www.foodgeeks.com/recipes/18423 (may not work)