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1.
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Preheat oven to 375 degrees.
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2.
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Fill pot with water, and boil chicken until juices run clear.
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Pull chicken from water and let it rest for 10-15 minutes to cool down.
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3.
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While chicken is cooling, chop your red onion and mushrooms.
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4.
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In a skillet melt 2 tbsp of butter, and toss in your chopped onions and mushrooms.
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Let them cook to your preferred tenderness.
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5.
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Toss in fresh baby spinach, and cook until the leaves are a dark green.
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About 4-5 minutes.
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Do not let it cook to long, or the leaves will become mushy.
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6.
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Remove the skillet from the heat.
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Set aside to cool.
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7.
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Return to your chicken, and with two forks shred the chicken into small pieces.
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8.
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After you've shredded your chicken add it to the skillet, season with pepper, chili powder and garlic powder.
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9.
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Stir in sour cream and softened cream cheese into your skillet until everything is coated (If your cream cheese isn't softened, you can can place it in a bowl and microwave it for 40-60 seconds.)
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10.
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Open the cans of your favorite enchilada sauce and dump them in a large bowl.
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11.
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Take your tortillas and heat them in the microwave for 10-25 seconds.
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You want them to be able to roll without breaking.
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12.
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Dip each tortilla in the sauce.
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13.
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Fill the tortilla with 2-3 tbsp of the chicken, spinach and cheese mixture.
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14.
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Roll Tortilla up and place in 13x9 inch baking pan.
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15.
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Continue with the remaining tortillas, until the pan is full.
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16.
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Take remaining sauce and pour it over the enchiladas.
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17.
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Bake at 375 until the sauce is bubbling, about 15-25 minutes.
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18.
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Take pan out and cover with shredded cheese, return to oven until cheese is melted.
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19.
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Remove pan and let the enchiladas rest.
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20.
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Serve with sour cream, olives, lettuce, rice any of your favorite garnishes.
