Spinach Chicken Enchiladas

Directions

1. 1
   Over Med to Med/Low heat add broth and onion to a sauce pan or skillet. Simmer covered until onions start to become translucent.
2. 2
   Add Shredded Chicken, Drained Spinach, Creole Seasoning, Cumin and Garlic Powder. Stir & Simmer until all ingredients are heated through (most of broth should be evaporated) Drain any remaining liquid and let cool to manageable temperature.
3. 3
   In the meantime preheat oven to 425°F.
4. 4
   Soften Tortillas by your preferred method. I wrap them (fanned out like cards in a circle) in a damp towel and microwave approximately 1 minute.
5. 5
   When Chicken/Spinach mixture has cooled, mix in 1/2 - 2/3 of shredded cheese.
6. 6
   In a 15x10x2 glass casserole Lightly sprayed with Pam or canola oil spray I assemble the Enchiladas (I just eyeball how much mix per tortilla). Load up the tortillas and roll one at a time. Finishing seam side down. I like to keep them from touching each other before adding sauce.
7. 7
   Spoon enough Crema Mexicana over each Enchilada to cover, sprinkle the remaining cheese over the top. Cover with foil and bake in preheated over at 425°F for 10-12 minutes. Remove foil and if desired (should be hot and bubbly) Broil for 1-2 minutes.
8. 8
   Serve topped with sliced jalapenos or your favorite salsa. Goes great with Spanish rice or refried beans.
9. 9
   Enjoy!