Spinach Sour Cream Enchiladas

Ingredients

• 2 boneless skinless chicken breasts, boiled and shredded
• 2 tablespoons butter
• 2 onions, diced
• 4 cloves of garlic, finely chopped
• 1 package of frozen chopped spinach, thawed and drained
• 1/2 teaspoon dried basil
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (or to taste)
• 3/4 cup sour cream
• 3/4 cup grated Cheddar or Monterey Jack cheese
• 10 corn or flour tortillas
• 1 bottle Las Palma green enchilada sauce

Directions

In a medium saute pan, heat the butter. Add the garlic and onion until clear. Add spinach, basil, salt,pepper, cayenne and chicken.

Turn off heat and add sour cream and cheese and mix.

I steam the tortillas before I fill them to soften the so they don't tear. Fill the tortillas, roll and place in casserole pan that you've put a little of the sauce in. Then pour remaining sauce over tortillas and some more cheddar cheese if you want. Bake at 350° for about 20-30 minutes. Makes about 8-10 enchilads.