Chicken and Spinach Enchiladas

Ingredients

3 cup cooked chicken,cubed
1 1/4 cup mild salsa
1/2 cup chopped green onions
1/2 cup chopped red bell pepper
1/2 cup chopped onion
2 8-ounce cans tomato sauce
3 cups shredded cheddar cheese
1 (9 ounce) package frozen spinach, thawed and drained
1 (4.5 ounce) can chopped green chilies, drained
1 (4.5 ounce) can sliced black olives, drained
1 garlic clove, minced
3/4 teaspoon salt
1/4 teaspoon pepper
12 (8 inch) flour tortillas
Shredded lettuce
Chopped tomatoes
Sliced green onions
Sour Cream

Instructions

In saucepan, combine chicken, 3/4 cup salsa, 1/2 cup chopped green onions, onion, bell pepper, 1 can of tomato sauce, 1 1/2 cups of cheese, spinach, green chilies, black olives, garlic, salt and pepper. Mix well. Simmer uncovered over medium low heat for 20 minutes, stirring occasionally.

Heat oven to 350 degrees.
In small bowl, combine remaining tomato sauce and salsa.
Place portion of chicken mixture in center of each tortilla, Roll and place seam side down in baking dish.
Pour tomato sauce/salsa mixture over the top. Top with remaining cheddar cheese. Bake until bubbly, about 30 minutes.

Place enchilada on plate. Top with shredded lettuce, chopped tomatoes, sliced green onions and a dollop of sour cream.