Chicken Enchilladas

Directions

1. 1
   Chop chicken into bite size pieces and brown.
2. 2
   Combine onion thawed spinach and parmesan cheese with chicken.
3. 3
   Simmer over low heat for 8-10 minutes, stirring occasionally.
4. 4
   Combine tomato soup and enchillada sauce in a saucepan and slowly heat.
5. 5
   Line the bottom of a casserole dish with 8 tortillas.
6. 6
   Pour the chicken mixture over the tortillas.
7. 7
   Cover the chicken with remaining tortillas.
8. 8
   Pour the soup/enchillada mixture over the top.
9. 9
   Cook in preheated oven 325F for 20-25 minutes.
10. 10
    Cover top with montery jack cheese and cook for 5 more minutes.