Chicken and Spinach Enchiladas

When I first got out of college, I got this recipe from my sister...the one that doesn't cook. So you can imagine my surprise when it was easy to put together, fast to cook and good to eat.  Plus this is the only way I can get my husband to eat spinach, because it doesn't taste like spinach (is what he tells me).  This is an easy dinner to put together when you have no time to cook.  It is also better eaten the next day cold and will provide you with lots of leftovers (depending on the size of your family)

Chicken and Spinach Enchiladas

1 10 oz. box frozen chopped Spinach
1 Rotisserie Chicken
1 8oz. lite Sour Cream
2 cups shredded Mexican cheese blend
1 pkg. 10 Flour Tortillas
1 small jar salsa
1 envelope Taco Seasoning
1 small jar Green Chili's (mild)

1. Pre heat oven to 400
2. Shred meat from Rotisserie chicken and set aside
3. Defrost the spinach, squeeze water out and put in mixing bowl
4. Add sour cream, chili's, taco seasoning and chicken and stir together.
5. Add 1/2 cup of cheese to mixture and stir together
6. Add about 1-2 Tbsp to each tortilla and wrap up and place in a shallow pan
7. You should get about 10 enchiladas from the mixture.
8. Top each with salsa and remainder of cheese.
9. Bake in oven covered with foil for 20 min, take foil off and cook for another 10 minutes.