Chicken Enchiladas

These are quick and simple and yummy! They are a favorite at our house...Nicky included. The Goya seasoning is usually found in the Hispanic foods section of your grocery store...but, I don't know if your store will carry it b/c we can't get it here in Arkansas. I had to stock up when we went to Florida the last time. It's a very good all purpose seasoning. I use it to make my taco meat as well. If you can't find it, you can always just use a blend of salt, cumin, coriander, pepper, etc.

Chicken Enchiladas

1 lb chicken breasts, cut into bite sized pieces
1 can diced tomatoes with green chilis (Rotel)
1 packet Sazon Goya with coriander and annato
1 c frozen chopped spinach
1 can green chili enchilada sauce (I use Old El Paso brand)
8 oz reduced fat sour cream
8 flour tortillas (We use the carb balance Mission fajita size)
1 c cheese (I use whatever we have on hand...usually mozzarella or monterey jack)

Preheat oven to 375. In a skillet, cook chicken, tomatoes, and spinach until the chicken is done. Add the seasoning. You should simmer this until most of the liquid is absorbed. If it has too much liquid, thicken using cornstarch or flour. You don't want it runny b/c it will make your tortillas fall apart.

Mix the enchilada sauce and sour cream in a separate bowl. Pour a little of the mixture in the bottom of a glass baking dish. I usually use 2 8x8 square dishes...4 enchiladas in each. Divide the chicken among the tortillas. Roll up and place in baking dish, seam side down. Once you have all 8 rolled and in the dish, top with the rest of the sauce. Sprinkle cheese over the top.

Put in oven and bake until cheese is melted.