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Chicken and Spinach Enchiladas
Ingredients
  • 3 cups cooked, shredded chicken
  • 16 oz. container sour cream
  • 2 10 oz. boxes frozen spinach, cooked and well drained
  • 4 cups shredded pepper jack cheese, divided
  • 2 Tbsp minced onion
  • 2 tsp minced garlic
  • 2 tsp ground cumin
  • Salt and pepper
  • 18 to 20 soft taco size flour tortillas
  • 2 10 oz. cans green chile enchilada sauce
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