Jen's Spinach Chicken Enchiladas

• flour tortilla, fajita-sized
• 1 can 98% fat-free cream of mushroom soup
• 1 can 98% fat-free cream of chicken soup
• 2 ounces cansdiced jalapenos
• 13 cup chicken broth
• 1 clove garlic, minced
• 3 cups fresh spinach leaves
• 14 cup chopped cilantro (a little less than)
• salt and pepper
• shredded chicken breast (approx. 3 breasts for 6 enchiladas)
• 1 cup shredded monterey jack pepper cheese

1. Blend all sauce ingredients together in a blender.
2. For the filling, mix chicken, cheese and 1 reserved cup of sauce.
3. Coat the bottom of a 9x13" pan with some of the sauce.
4. Fill flour tortillas with the chicken mixture, roll and line up in your pan.
5. Cover with remaining sauce and extra jack cheese.
6. Bake at 375 degrees for approx.
7. 20 minutes or until sauce is bubbly and cheese is melted.

flour tortilla, cream of mushroom soup, cream of chicken soup, jalapenos, chicken broth, clove garlic, fresh spinach leaves, cilantro, salt, chicken, shredded monterey jack pepper cheese

Taken from www.food.com/recipe/jens-spinach-chicken-enchiladas-38943 (may not work)