Spinach Enchiladas

• 10 -12 flour tortillas
• 16 ounces soft cream cheese
• 4 cooked chicken breasts, chopped or shredded
• 2 green onions, chopped
• 1 (8 ounce) can green chilies, drained
• 14-12 cup almonds, wedges
• 1 (10 ounce) box frozen chopped spinach, thawed & drained
• 1 (2 1/2 ounce) cansliced ripe olives, drained
• 1 (15 ounce) can green enchilada sauce
• 1 jar cocique Mexican crema
• 1 cup grated cheddar cheese
• 1 cup grated monterey jack cheese

1. Mix
2. chicken,cream cheese, & spinach; mix well.
3. Add onions, chilies, almonds, olives; mix well.
4. Fill tortillas, roll, & place into a 9x12 baking dish.
5. Pour the enchilada sauce over the top.
6. Add 1/2 the jar or more of the crema.
7. Sprinkle the cheeses on top; bake at 350 degrees covered with foil 45 minutes or tell bubbly & cheese has browned some what.
8. Serves 6 to 10.

flour tortillas, cream cheese, chicken breasts, green onions, green chilies, almonds, olives, green enchilada sauce, crema, cheddar cheese, grated monterey

Taken from www.food.com/recipe/spinach-enchiladas-60290 (may not work)