Chicken And Spinach Enchiladas - cooking recipe

Ingredients

16 ounces sour cream
8 ounces cream cheese (you can use 1/3 less fat, it still taste great)
10 ounces frozen chopped spinach, thawed and patted dry (you will use lots of paper towels to get all the water off of them)
4 boneless chicken breasts (or you could use 1 whole chicken, deboned)
1 1/4 ounces taco seasoning (or 1-2 tablesppons of homemade taco seasoing which is what I use)
flour tortilla
2 (10 ounce) cans enchilada sauce
shredded cheese (fiesta blend or your choice)

Preparation

Boil chicken or bake in oven until fully cooked. Then shred.
Drain spinach and use paper towels to towel dry.
Mix sour cream, cream cheese, taco seasoning, spinach and chicken.
Lay tortillas flat and fill with mixture. Fold and roll. Put all enchiladas in 9 X 13 pan. Cover with enchilada sauce.
Bake at 350 for 20-30 minutes. Pull out of oven, top with cheese. Put pan back in oven until cheese is melted.
Enjoy! ** Remember these are very filling!