Easy Chicken-Mushroom Quesadillas

• 1 tablespoon canola oil
• 1 large onion, chopped (about 2 cups)
• 8 ounces white button mushrooms (about 3 cups)
• 3 garlic cloves, minced
• 2 cups cooked chopped chicken breasts (1 breast half)
• 1 teaspoon chili powder
• 2 cups baby spinach leaves
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 4 (10 inch) whole wheat tortillas
• 1 cup shredded cheddar cheese
• 1/2 cup salsa
• 1/4 cup reduced-fat sour cream

1. Heat the oil in a large skillet over a medium heat. Add the onions and mushrooms and cook until they begin to brown, 5 to 7 minutes.
2. Add the garlic and cook for 1 minute more.
3. Add chicken, and chili powder, and stir until incorporated.
4. Add spinach, salt and pepper and cook until spinach is wilted, about 2 minutes.
5. Lay 1 tortilla on a flat work surface and sprinkle with 1/4 cup shredded cheese. Spoon 1/2 chicken and vegetable mixture on top of cheese, then top with an additional 1/4 cup cheese. Top with another flour tortilla.
6. Heat a large nonstick skillet with cooking spray over medium heat. Carefully place 1 quesadilla in pan and cook 3 minutes. Using a large spatula, gently flip quesadilla and cook an additional 3 minutes until lightly browned and cheese is melted. Repeat with second quesadilla.
7. Slice each quesadilla into quarters. Place 2 quarters on a plate with 1 tablespoon sour cream and 2 tablespoons salsa.

canola oil, onion, white button mushrooms, garlic, chicken breasts, chili powder, baby spinach, salt, fresh ground black pepper, whole wheat tortillas, cheddar cheese, salsa, sour cream

Taken from www.food.com/recipe/easy-chicken-mushroom-quesadillas-334213 (may not work)