Spinach Chicken Enchiladas

•  2 chicken breasts (about 2 cups)
  
• 1/2 C chopped onion
• 1 clove garlic, minced
• 2 t olive oil
• 10 oz spinach (doesn't have to be thawed)
• 4 oz can chopped green chilies
• 1/2 t cumin
• 1/2 t salt
• 1/4 t black pepper
• 8 oz sour cream
• 4 oz cream cheese
• 1/3 c salsa
• 1/2 c gluten free chicken broth

• corn or flour tortillas (I made 2 flour for those who eat flour and 6 corn tortillas)
• 2 c shredded cheese

1. Cook the chicken in a skillet with some olive oil. Remove to cutting board to cool.

2. Cook onion and garlic in oil over medium-high in the same skillet for 3 minutes. Add the remaining ingredients (spinach through chicken broth) and simmer. Mix chicken with half of the spinach sauce. 

3. Preheat oven to 375. Spread 2 T spinach sauce in bottom of 13 x 9 pan. Warm up tortillas a little in the microwave so they don't break. Fill tortillas with chicken mixture and place in pan. Pour remaining spinach sauce over the top of the tortillas. Sprinkle with cheese. Cook for 20-25 minutes uncovered, until cheese is melted and just starting to brown. (Original recipe say to just broil for one minute until cheese is melted, but unless everything is assembled super quickly, it's probably cooled and needs some more time in the oven). Serve with salsa, corn, and/or avocado/guacamole.