Chicken Enchilada Casserole

• 3 -4 boneless skinless chicken breasts, cubed
• 1 medium onion, diced
• 2 -3 tablespoons olive oil
• 1 teaspoon cumin
• 2 teaspoons garlic and herb seasoning
• 1 (16 ounce) can diced tomatoes
• 1 (6 ounce) can diced green chilies
• 1 (6 ounce) can mushrooms, diced
• 1 (16 ounce) can corn
• 1 bunch fresh spinach leaves, chopped
• 2 (10 ounce) cans green chili sauce
• 1 (16 ounce) jar parmesan pasta sauce with roasted garlic
• 1 (10 ounce) package cheese, grated, your choice
• 1 (17 ounce) package tortillas

1. Preheat oven to 350.
2. Mix together green chili sauce and garlic parmesan sauce, set aside.
3. In pan heat olive oil, add onion and chicken, sprinkle with cumin and garlic and herb seasoning and cook until done.
4. Add in tomatoes, green chilies, mushrooms, corn and spinach, stir to combine.
5. Pour half of green chili sauce over top and stir.
6. Dip tortillas in remaining sauce.
7. Layer in baking dish tortillas, chicken mix and cheese.
8. Repeat until all chicken mix is used.
9. Top with tortillas and remaining cheese and pour any remaining green chili sauce over the top.
10. Place in oven and bake 30-45 min until cheese is melted and heated through.

chicken breasts, onion, olive oil, cumin, garlic, tomatoes, green chilies, mushrooms, corn, fresh spinach leaves, green chili sauce, parmesan pasta sauce, package cheese, tortillas

Taken from www.food.com/recipe/chicken-enchilada-casserole-289854 (may not work)