Chicken Enchilladas

• 3 whole skinless, boneless chicken breast, diced
• 1 md. white onion, chopped
• 1 sm. can chopped green chiles
• 1 sm. pkg. frozen spinach
• 1/2 cup grated Parmesan cheese (not the dry grated stuff, look in the cheese section)
• 1 can red enchillada sauce
• 2 cans tomato soup
• 2 cups shredded montery jack cheese
• 16 corn tortillas

1. Chop chicken into bite size pieces and brown.
2. Combine onion thawed spinach and parmesan cheese with chicken.
3. Simmer over low heat for 8-10 minutes, stirring occasionally.
4. Combine tomato soup and enchillada sauce in a saucepan and slowly heat.
5. Line the bottom of a casserole dish with 8 tortillas.
6. Pour the chicken mixture over the tortillas.
7. Cover the chicken with remaining tortillas.
8. Pour the soup/enchillada mixture over the top.
9. Cook in preheated oven 325F for 20-25 minutes.
10. Cover top with montery jack cheese and cook for 5 more minutes.

skinless, white onion, green chiles, frozen spinach, parmesan cheese, red enchillada sauce, tomato soup, jack cheese, corn tortillas

Taken from www.foodgeeks.com/recipes/2855 (may not work)