Jen's Spinach Chicken Enchiladas

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• flour tortilla, fajita-sized
• 1 can 98% fat-free cream of mushroom soup
• 1 can 98% fat-free cream of chicken soup
• 2 ounces cans diced jalapenos
• 1/3 cup chicken broth
• 1 clove garlic, minced
• 3 cups fresh spinach leaves
• 1/4 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

Recipe

• 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.